2019-07-01_Your_Home

Whatever the weather, these recipes from DJ BBQ’s new title The Burger Book

promise to hit the spot whether you cook them indoors or out

Banging burgers

DIRECTIONS

nThis is a big one, so you need to get started early. Trim off any

gristle and flatten out the butterflied shoulder with a rolling pin.

Using a sharp knife, cut the lamb into 10cm-wide pieces.

nStir all the ingredients for the spice mix together, then rub it all over

the lamb. Make sure the meat is evenly covered with the spice mix.

nNeatly stack the lamb pieces on a chopping board. Holding the

pile of lamb secure with one hand, use a long and skinny sharp knife

to pierce through the middle of all the lamb pieces vertically from

top to bottom. Keeping the knife in place, take a skewer or a long

metal spoon and slide it down beside the knife. Pull the knife out

then pick up the end of the skewer or spoon and make sure the

lamb kebab is secure.

nPlace the lamb over direct heat on the grill. Once you get a good

char on the meat, turn it until the whole of the outside is cooked.

Move the lamb to the indirect side of the grill and put the lid on to

make sure the middle is properly cooked through or at least blushing

• lamb is best served medium, which could take 30-45 minutes.
  nWhen it’s cooked, the lamb needs to rest for about 10 minutes,
  which gives you time to roast your cherry tomatoes. Stick them in a
  small roasting tin, drizzle with the olive oil and balsamic vinegar, then
  sprinkle with thyme leaves and salt. Put the tin on the grill, return
  the lid and roast until tender, about 15 minutes. If you’re doing this
  indoors, preheat your oven to 200°C/400°F/Gas Mark 6 first.
  nToast your buns and get ready for the build. When the meat is
  ready, with the stack upright, carve downwards to slice the meat off it.
  Bottom bun first, then 2 lettuce leaves. Place a good portion of lamb
  on the lettuce. Follow that with the red onions and pickled jalapeños.
  Drizzle some yoghurt, and top with the tomatoes and bun.

Lamb shawarma burger

YOU WILL NEED

4 ½ deboned butterflied lamb shoulder, around 1-1.5kg

4 8 cherry tomatoes 4 1 tbsp olive oil 4 1 tbsp balsamic vinegar

4 sprig thyme, leaves picked 4 4 ciabatta buns or flatbreads

4 8 baby gem lettuce leaves 4 1 small red onion, thinly sliced

4 pickled jalapeños or chillies 4 100ml natural yoghurt For the

spice mix 4 2 tsp salt 4 1 tsp garlic granules 4 ½ tsp ground

turmeric 4 1 tsp ground cumin 4 1 tsp ground coriander

4 1 tsp paprika 4 ½ tsp cayenne 4 ½ tsp ground cinnamon

OUTDOORS

Kettle-style grill with lid,

half and half technique

INDOORS

Not recommended for the

lamb – this works best on

the grill to get a

good char

MakeS 4