BBQ time - Delicious Dishes with Imelda Tynan Devitt

Summer is here and it’s time to take out the barbecue. These recipes are perfect for the barbecue, and are quick and easy to prepare, the lamb can be marinated for a longer or a shorter time, whatever suits you, and it will still taste delicious, the key is using quality lamb

When cooking a barbecue you need to feel that you are cooking a nice big healthy meal for all the family so a platter of lamb cutlets with the tasty marinade, your big bowl of hot seasonal roasted vegetable with the crumbled feta and fresh basil leaves and your side dish of warm potato salad leaves will please everyone.

To accompany these dishes you can include a large bowl of dressed mixed salad leaves. Try using your own salads and vegetables from your garden or tunnel and it’s not too late to start planting your herbs and mixed leaves, even if you only have a window box. Once you start growing your own you will notice the difference in flavour and taste.

Lamb Cutlets with Garlic & Lemon

6 Lamb Cutlets, trimmed

Marinade

2tbsp Olive Oil

2 Garlic Cloves, crushed

Juice & Rind of 1 Lemon

Salt & fresh ground black pepper

Place all the marinade ingredients in a bowl, mix together well and then place the lamb cutlets in the marinade and leave for a couple of hours to marinate. Light the barbecue and when it is ready cook the marinated lamb for 3 – 4 minutes on each side, turning once.

Warm Grilled Vegetable Salad with Crumbled Feta & Fresh Basil Leaves

3tbsp Olive Oil

1 Garlic Clove, crushed

1 Butternut Squash, peeled and sliced

2 Courgettes, sliced

1 Yellow Pepper, sliced

1 Red Pepper, sliced

1 Bunch Asparagus

8 Mini Corn

2 Red Onions, chopped

8oz to 10oz Feta Cheese

Lots of Basil Leaves

Salt & Fresh Ground Black Pepper

Place the olive oil in a bowl and add in the crushed garlic.

Brush the vegetables with the olive oil mix and season with salt and pepper. Heat a cooking tray on the barbecue for a few minutes and then place the vegetable on the tray in batches and cook until soft and coloured.

When cooked place the vegetables onto a large serving dish and crumble over the feta cheese and torn basil leaves, season with more salt and pepper if needed.

Warm Potato Salad

Dressing

4tbsp extra virgin olive oil

1tbsp Balsamic Vinegar

Mix together.

Mayonnaise

½pt/288ml Mayonnaise

Juice & Rind of 1 Lemon

2tbsp Chopped Mint

1 Bunch of Spring Onions, chopped

Twist of Black Pepper

4lb Small New Potatoes Flat Leaf Parsley, to garnish

Boil or steam the potatoes with the skins on. Use the medium sized new potatoes. When they are cooked transfer to a big bowl, and with a sharp knife cut slashes into the potatoes, season with salt and pepper, then add in the oil and vinegar and stir around. Mix together all the mayonnaise ingredients and then add in to the bowl of potatoes and stir around making sure all the potatoes are coated.

Transfer to a serving dish and sprinkle on some chopped flat leaf parsley.

I always dress the potatoes when they are hot, it gives a better flavour.