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Lamb Brochette with Romesco Sauce

Serves 4
PREP 20mins plus marinating
COOK 25mins

3 tsp paprika
1 tsp ground cumin
1 tsp sumac
1 tsp ground fennel seeds
1 1/2 tbsp olive oil
2 tbsp lemon juice
800g boneless lean lamb leg, cut into 4cm cubes
1 large onion, cut into wedges
4 Greek pita breads, lemon wedges, to serve

romesco sauce
1 tbsp olive oil
2 garlic cloves, sliced
1/2 ancho chilli, seeded
1 red capsicum, chopped
2 Roma tomatoes, chopped
1 eschalot, finely chopped
1 slice sourdough bread, crusts removed, cut into 1.5cm pieces
1/3 cup (50g) hazelnuts, roasted, skins removed
1 tbsp red wine vinegar
1/3 cup (80ml) extra virgin olive oil


1 Combine spices, 1 tbsp of oil and lemon juice in a bowl. Add lamb and marinate for 30 mins.

2 Meanwhile, to make romesco sauce, heat olive oil in a pan on medium. Cook garlic and chilli for 30 secs, until fragrant. Add capsicum, tomato and eschalot. Cover and cook for 15-20 mins, until vegetables soften. Cool slightly. Transfer to a food processor and add bread, nuts, vinegar and 2 tbsp water. Process until smooth. With motor running, add extra virgin olive oil in a thin, steady stream, until thick. Stand for 20 mins.

3 Preheat a barbecue on medium. Thread lamb and onion onto skewers and brush with remaining oil. Cook for 4-5 mins for medium, or until cooked to your liking. Grill bread for 2-3 mins each side, until browned. Serve lamb skewers with bread, lemon wedges and sauce.

Grilled Lamb with Smokey Eggplant & Dried FIgs

Serves 4
PREP 25mins plus standing
COOK 40mins

2 eggplant
2 tbsp coriander seeds
2 tsp cumin seeds
2 tbsp olive oil
1/2 onion, finely sliced
2 garlic cloves, crushed
2 tbsp tahini paste
grated rind and juice of 1 lemon
1 birdseye chilli, seeded, chopped
1/4 cup flat leaf parsley, plus extra to serve
1/4 cup mint, plus extra to serve
1/4 cup (60ml) extra virgin olive oil
1 tsp ground turmeric
4 x 180g lamb backstraps
1 tbsp sumac
1/3 cup (50g) pine nuts, toasted
1/4 cup (45g) dried figs, halved 



1 Preheat a barbecue on high. Cook eggplant, turning often, for 20 mins, until softened and coloured all over. Remove from heat and cool. Scrape or scoop eggplant flesh from skin, place in a sieve and drain for 15 mins. Discard skin. Grilled lamb with smoky eggplant & dried figs

2 Meanwhile, dry-roast coriander and cumin seeds in a frying pan on medium-low heat for 2 mins, until fragrant. Using a mortar and pestle or spice grinder, crush to a fine powder.

3 Heat half of olive oil in a heavy-based saucepan on medium. Cook onion and garlic for 4-5 mins, until soft and translucent but not coloured. Add half of spice powder and cook for 2 mins, until combined. Add eggplant and cook, stirring, for 2 mins, until combined. Cool.

4 Blend eggplant mixture, tahini, lemon rind and juice, and chilli in a blender until smooth. Add remaining olive oil. Season with salt. Add parsley and mint. Blend for 30 secs, until smooth.

5 Heat extra virgin olive oil, remaining toasted spice powder and turmeric in a pan on low for 4 mins, until fragrant. Cool.

6 Season both sides of lamb with salt, pepper and sumac. Drizzle with 2 tbsp of turmeric oil and barbecue for 3-4 mins each side for medium-rare, or until cooked to your liking. Transfer to a plate. Rest for 2 mins before slicing.

7 Spread eggplant mixture over base of each serving plate. Top with lamb. Scatter over pine nuts and fig. Drizzle with remaining turmeric oil. Top with extra parsley and mint and serve.

Spicy Lamb Kofta with Pita & Hummus

PREP 20mins
COOK 10mins


1/3 cup (80ml) olive oil
1 red onion, 1/2 finely chopped, 1/2 thinly sliced
1 garlic clove, crushed
2 tsp dried chilli flakes
2 tsp sweet paprika
2 tsp sumac
2 tsp ground coriander
2 tsp ground cumin
400g lamb mince
1/2 bunch coriander
4 mint sprigs
1 lebanese cucumber
4 pita or mountain bread
3/4 cup (190g) hummus
3/4 cup (200g) thick Greek-style or sheep’s milk yoghurt
2 tbsp extra virgin olive oil
4 lemon cheeks

Tip: For extra-thick yoghurt, drain it in a sieve lined with muslin over a bowl or sink for an hour. To make a delicious soft cheese called labneh, drain the yoghurt for up to 24 hours, depending on how thick you like it. Drain it in the fridge in warm weather.

1 Heat 1 tbsp oil in a pan on medium-high. Cook chopped onion for 2-3 mins. Add garlic, chilli and spices and cook for 2 mins. Cool. Add to mince with chopped leaves of 1 sprig each of coriander and mint. Season. Mix and shape onto eight skewers.

2 Drizzle kofta skewers with remaining olive oil. Heat a lightly oiled barbecue or chargrill on high. Cook kofta skewers for 2-3 mins each side, until browned all over and cooked through.

3 Using a large sharp knife, slice cucumber lengthways. Cut into long strips. Divide remaining coriander into small sprigs. Pick leaves from remaining mint sprigs.

Warm pita bread on barbecue or chargrill on high heat for 5 secs each side. Spread pita bread with hummus.

5 Top pita with kofta, cucumber, sliced onion and a dollop of yoghurt. Scatter with coriander and mint. Drizzle with extra virgin olive oil and serve with lemon cheeks.

Gary’s secrets 
 • Shop around for the softest, most flavoursome pita. It makes all the difference and can be used for snacks, wraps, salads and Turkish-style pizza.

• Toast your own spices in a dry pan on medium heat for 30-40 seconds. Crush in a mortar, or fill a spare pepper mill with the spices instead.

• It’s okay to be fussy about mince. Find a butcher who will mince your choice of meat on the spot.

• A barbecue is not all about smoke and charcoal. Use medium heat and control the temperature. A gentle sizzle gives you time to enjoy your cooking and not fight the flames.


How to stay connected with Gary Mehigan


Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
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