The general consensus on the web is to apply the rub or marinade at least two hours in the fridge and bring out to sit for thirty minutes prior to cooking.
For roasting :-
Preheat the barbecue to 200ºC (the burners should be set at medium), brush it lightly with oil. Season with salt, pepper and flavourings. Place the lamb in the centre of the barbecue, turn the burners directly under the meat off and cook indirectly.
Close the lid and roast for the recommended cooking time:
Rare: 20-25 mins per 500g
Medium: 25-30 mins per 500g
Well done: 30-35 mins per 500g
Cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.
See Beef and Lamb.com.au
Front or Reverse Sear:-
Weight Marinating Side 1 Side 2 Bake Rest Temperatures Reference
Sear Bake Meat
1.5kg 3hours 10mins 5mins 15mins 10mins Med/High Med/Low "Taste.com.au"
1.0kg 2hours 5mins 5mins 10mins 15mins High Med/Low "Taste.com.au"
2.5kg 2hours 4mins 4mins 35mins 10mins High 165c 55c Simply Recipes
Xmas 2015. A 2.5kg butterflied leg marinated in an olive oil and "Mediteranean" rub bought of the shelf at Outdoor Chef and cooked reverse seared for 40 mins, then 5 mins either side.
The result was smacko, with family raving about my skills!
Served with a gravy made from juices off the BBQ plate.
Sear or Grill Only
2.0kg 1hour 10mins 10mins N/A N/A High N/A 51c Epicurious
Sauce or Mop
A basic sheep mop or dip is:-
1 bottle of beer
1/2 cup cider vinegar
1/3 cup apple juice
1/3 cup water
1/3 cup canola
1 diced onion
3 cloves of minced garlic
1 tablespoon Wooster
1 teaspoon pepper
1 teaspoon sea salt
1 teaspoon cayenne
Heat until dissolved, use as a mop or as a dip at the table.
Inspired by The BBQ Bretheren
Rubs
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
1/4 Cup Dried Thyme
6 Tbs Paprika
4 tsp Black Pepper
4 tsp Cayenne Pepper
4 tsp Dried Basil
4 tsp Dried Oregano
Inspired by FabWeb
For roasting :-
Preheat the barbecue to 200ºC (the burners should be set at medium), brush it lightly with oil. Season with salt, pepper and flavourings. Place the lamb in the centre of the barbecue, turn the burners directly under the meat off and cook indirectly.
Close the lid and roast for the recommended cooking time:
Rare: 20-25 mins per 500g
Medium: 25-30 mins per 500g
Well done: 30-35 mins per 500g
Cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.
See Beef and Lamb.com.au
Front or Reverse Sear:-
Weight Marinating Side 1 Side 2 Bake Rest Temperatures Reference
Sear Bake Meat
1.5kg 3hours 10mins 5mins 15mins 10mins Med/High Med/Low "Taste.com.au"
1.0kg 2hours 5mins 5mins 10mins 15mins High Med/Low "Taste.com.au"
2.5kg 2hours 4mins 4mins 35mins 10mins High 165c 55c Simply Recipes
Xmas 2015. A 2.5kg butterflied leg marinated in an olive oil and "Mediteranean" rub bought of the shelf at Outdoor Chef and cooked reverse seared for 40 mins, then 5 mins either side.
The result was smacko, with family raving about my skills!
Served with a gravy made from juices off the BBQ plate.
Sear or Grill Only
2.0kg 1hour 10mins 10mins N/A N/A High N/A 51c Epicurious
Sauce or Mop
A basic sheep mop or dip is:-
1 bottle of beer
1/2 cup cider vinegar
1/3 cup apple juice
1/3 cup water
1/3 cup canola
1 diced onion
3 cloves of minced garlic
1 tablespoon Wooster
1 teaspoon pepper
1 teaspoon sea salt
1 teaspoon cayenne
Heat until dissolved, use as a mop or as a dip at the table.
Inspired by The BBQ Bretheren
Rubs
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
1/4 Cup Dried Thyme
6 Tbs Paprika
4 tsp Black Pepper
4 tsp Cayenne Pepper
4 tsp Dried Basil
4 tsp Dried Oregano
Inspired by FabWeb
No comments:
Post a Comment