word up foodtubers so here I am a
beautiful hot summer’s day we have a
fire down here and I’m gonna do a
gorgeous dish it’s like my Big Fat Greek
Italian Wedding on a plate
barbecued lamb with fantastic
sweet-and-sour roast vegetables you’re
going to love it
go to your butchers ask for the longest
lamb chops you can get as long as
possible
until they get to that little ball joint
here I’m doing a little rub for my land
Chili’s there coriander seeds we’re
going to go in heavy on the black pepper
heavy on the mold and sea salt
flowering Oregon Oh new growth Bay and
I’m just going to pound the hell out of
it
we’re going to just sprinkle this over
rub it all in and add a little bit of
oil there now come on brothers and
sisters look at that that is a lamb chop
I’m going to throw that on the grill
right now you can use charcoal if you
want I tend E’s days just to light a
wood fire or cooking it through or
making it gnarly the fat stripping away
it’s kind of getting smoked as well it
all looks very good can you see all that
fat sizzling on there so over to the
wood oven what I want to show you guys
is simple roasted carrots with some
onions cook it at about 200 degrees
Celsius with the tinfoil over it until
soft but smoking your face excuse the
tears look at our lovely crew here I’m
gonna add loads of bay leaves I am going
to hit it up with some honey this is
where a kind of Greek element starts to
sit in and some orange look at that
absolutely gorgeous and some vinegar I
want you to put four tablespoons in a
nice big handful of pistachios okay this
is kind of little homage to our Greek
brothers and sisters and we’re gonna
roast this up until all the carrots and
onions are gorgeous and roasted this
goes back in the oven
come on this is what we’re talking about
I’m really pleased with what we’ve done
here now guys biggest kind of lesson to
be learned about barbecuing is just care
with a cut of meat is it a fast cooking
cut or is it a slow cooking cut of meat
this is actually both you’ve got the I
me here which is an equivalent of a
sirloin and then this part here next to
bone which is equivalent of like you
know pork belly
you know pork belly takes hours to cook
sirloin steak minutes to cook so what
I’m doing is I’m controlling the
temperature now you’ve got just a few
disparate sort of bits of charcoal here
so I don’t overcook the eye meat and
then at the other side it’s just piled
up higher and of course I can just move
it around and control there if you love
barbecue catch-up with my mate DJ BBQ
sh’mon you are gonna love him another
little tip here as well if you’ve got
pork chop or a lamb chop obviously we
want to get that fat on a rendering and
kind of cooking away so just see how
I’ve just wrapped them up here so it’s
fat facing down okay and then what you
do is you just then toss it the other
way ah that rub is gorgeous see that fat
dance in there that’s what we want we
want to carry on cooking this now it’s
one last part of this meal that I want
to bring to the fray and that’s a bulgur
we hear it’s just been boiled lemon and
olive oil a little pinch of salt and
pepper it’s very simple I’ve trashed the
tin but look at that you can hear it
it’s gorgeous glazed sweet sticky is
gonna be awesome so let’s plate up guys
we’re taking lamb to another level
such a pleasure a little yogurt so good
with that bulgur and then just a little
bit of feta cheese remember this is a
Greek Italian love vest and then the
only thing to do now is just chop up
some parsley
there you go brothers and sisters that’s
portion a little bit up ah our rub
amazing texture hmm it just goes to
prove that that heat control which is in
your hands is absolutely doable fever
the bone and beaver food tube thank you
for watching if you liked this recipe
guys please share it on your social
media we want to get as many subscribers
on foodtube as possible because we
believe it’s the future
beautiful hot summer’s day we have a
fire down here and I’m gonna do a
gorgeous dish it’s like my Big Fat Greek
Italian Wedding on a plate
barbecued lamb with fantastic
sweet-and-sour roast vegetables you’re
going to love it
go to your butchers ask for the longest
lamb chops you can get as long as
possible
until they get to that little ball joint
here I’m doing a little rub for my land
Chili’s there coriander seeds we’re
going to go in heavy on the black pepper
heavy on the mold and sea salt
flowering Oregon Oh new growth Bay and
I’m just going to pound the hell out of
it
we’re going to just sprinkle this over
rub it all in and add a little bit of
oil there now come on brothers and
sisters look at that that is a lamb chop
I’m going to throw that on the grill
right now you can use charcoal if you
want I tend E’s days just to light a
wood fire or cooking it through or
making it gnarly the fat stripping away
it’s kind of getting smoked as well it
all looks very good can you see all that
fat sizzling on there so over to the
wood oven what I want to show you guys
is simple roasted carrots with some
onions cook it at about 200 degrees
Celsius with the tinfoil over it until
soft but smoking your face excuse the
tears look at our lovely crew here I’m
gonna add loads of bay leaves I am going
to hit it up with some honey this is
where a kind of Greek element starts to
sit in and some orange look at that
absolutely gorgeous and some vinegar I
want you to put four tablespoons in a
nice big handful of pistachios okay this
is kind of little homage to our Greek
brothers and sisters and we’re gonna
roast this up until all the carrots and
onions are gorgeous and roasted this
goes back in the oven
come on this is what we’re talking about
I’m really pleased with what we’ve done
here now guys biggest kind of lesson to
be learned about barbecuing is just care
with a cut of meat is it a fast cooking
cut or is it a slow cooking cut of meat
this is actually both you’ve got the I
me here which is an equivalent of a
sirloin and then this part here next to
bone which is equivalent of like you
know pork belly
you know pork belly takes hours to cook
sirloin steak minutes to cook so what
I’m doing is I’m controlling the
temperature now you’ve got just a few
disparate sort of bits of charcoal here
so I don’t overcook the eye meat and
then at the other side it’s just piled
up higher and of course I can just move
it around and control there if you love
barbecue catch-up with my mate DJ BBQ
sh’mon you are gonna love him another
little tip here as well if you’ve got
pork chop or a lamb chop obviously we
want to get that fat on a rendering and
kind of cooking away so just see how
I’ve just wrapped them up here so it’s
fat facing down okay and then what you
do is you just then toss it the other
way ah that rub is gorgeous see that fat
dance in there that’s what we want we
want to carry on cooking this now it’s
one last part of this meal that I want
to bring to the fray and that’s a bulgur
we hear it’s just been boiled lemon and
olive oil a little pinch of salt and
pepper it’s very simple I’ve trashed the
tin but look at that you can hear it
it’s gorgeous glazed sweet sticky is
gonna be awesome so let’s plate up guys
we’re taking lamb to another level
such a pleasure a little yogurt so good
with that bulgur and then just a little
bit of feta cheese remember this is a
Greek Italian love vest and then the
only thing to do now is just chop up
some parsley
there you go brothers and sisters that’s
portion a little bit up ah our rub
amazing texture hmm it just goes to
prove that that heat control which is in
your hands is absolutely doable fever
the bone and beaver food tube thank you
for watching if you liked this recipe
guys please share it on your social
media we want to get as many subscribers
on foodtube as possible because we
believe it’s the future
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