BBQ Chicken, Lamb & Vegetables - Neil Perry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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There are 8 dietary portions, but I would wager that this might serve 4 or fewer looking for a hearty BBQ meal. Note that internal temperature of meat will rise about 5F/3C during resting time. I would increase the amount of butter-seasoning mixture so I wouldn't run out halfway. For total decadence, why not grill some shrimp on the barbie as well. Ingredients:
1 5/8 kg whole chickens (butterflied or splatchcocked, 3.5 lb.) |
2 tablespoons unsalted butter, softened |
1 tablespoon sage, chopped |
1 tablespoon rosemary, chopped |
1 garlic clove, chopped |
sea salt, to taste |
fresh ground black pepper, to taste |
olive oil, to taste |
500 g lamb shoulder (butterflied and flattened with excess fat and membrane removed -1.1 lb.) |
1 radicchio or 1 red chicory, quartered |
2 baby fennel, quartered |
4 sweet peppers, as many as desired |
4 chilies, as many as desired (optional) |
1 large spanish onion, sliced 1-cm thick (.4-in thick) |
1 kumara or 1 sweet potato, sliced thick, par-boiled |
red wine vinegar, to taste |
Directions:
1. Mix the garlic, sage & rosemary together with the butter & a pinch of salt.
2. Split the chicken in half & stuff the butter under the skin of the chicken breast.
3. Season the chicken, splash with olive oil & char-grill on the BBQ, skin side down first until well colored & just cooked through (160F/71C). Let rest for 5 minutes.
4. Season the lamb well, splash it with olive oil & BBQ to medium rare (140F/60C), about 20 minutes. Let rest for 5 minutes.
5. Splash all the vegetables with olive oil & season with sea salt.
6. Char-grill on the BBQ, until well colored & soft.
7. SERVING:.
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