Barbequed Lamb Shoulder with Grilled Zucchini Ghanoush - a Summer BBQ Favourite - by Head Chef, Nick Raitt
For the best result, buy your butterflied lamb shoulder from a quality butcher like Landfall Farm Fresh, and I recommend you get all your fresh produce from Youngs Veggie Shed. If you’re after something else to go with this dish, try some roasted Nicola potatoes or a rustic sourdough baguette
2 bunches parsley – roughly picked
1 bunch dill - whole
1 bunch mint – roughly picked
3 tbsp capers
2 tbsp Dijon mustard
75ml chardonnay vinegar
Pepper & Salt
Blend ingredients until smooth then slow the speed to medium, while blending slowly add Approximately 400ml olive oil. Check your salt and pepper, the sauce should have a real punch so it cuts through the richness of the lamb.
The lamb will benefit from marination, so take ¼ of your salsa verde and rub this over the lamb. Allow this to marinate for at least 4 hours, then on a medium heated barbeque, grill the lamb on both sides to seal the marinade on. Drop the barbeque heat to low and put the lid down, only turning the lamb every 5 minutes and cook for a total of 30 minutes, then place the lamb on a plate and cover with tin foil, rest the lamb for 15 minutes, then slice on to a serving platter and serve with a sauce dish of salsa verde. Watercress or some mizuna leaf, would be a great garnish.
SHAVED ZUCCHINI WITH GRILLED ZUCCHiNI GHANOUSH, POMEGRANITE AND MINT
650g grilled zucchini flesh
75ml lemon juice
75ml extra virgin olive oil
Salt and pepper to taste
Lightly oil and salt your whole zucchini and grill on the barbeque until the skin is darkly charred, and the zucchini flesh is soft. To check them, try sliding a small knife into them, if it goes in easily, they’re cooked. Allow them to cool slightly then split down the middle and scoop out the flesh into a sieve. Leave the zucchini to drain for 10 minutes then add to the blender with the other ingredients and blend on high until smooth. If it starts to get too thick just add a little hot water while blending.
To finish your salad, shave 500g different types of zucchini and squash and toss with some lemon juice, olive oil, mint and the seeds of half the pomegranate. Spread the ghanoush over a serving dish and rustically lay the shaved zucchinis over the top, finish with the other half of the pomegranate seeds, more mint leaves, and a dollop of Tasmanian yoghurt.