Butterflied BBQ Lamb

Dan & Steph - Winners of My Kitchen Rules 2013 have come up with this cracker Lamb recipe on the Ziggy

Details

Serves 4

Ingredients
1 pomegranate, with seeds out

Lamb 
1 x 1.5kg lamb leg roast
1 tbs fresh thyme leaves
2 cloves garlic crushed
1 tbs lemon rind finely grated
2 tsp ground cumin
1 tsp ground paprika
2 tbs olive oil
Lemon wedges to serve
Sprigs of fresh thyme to serve

Char grilled salad
1 red capsicum, cut into chunks
1 yellow capsicum, cut into chunks
200g sweet potato, peeled and cut into chunks
2 baby eggplants, sliced thinly, lengthways
2 zucchinis, sliced thinly, lengthways
1 red onion, cut into thin wedges
1 cup of parsley sprigs
½ cup of black-pitted olives
100g Danish feta, crumbled

Dressing
1 tsp of Dijon mustard
1 garlic clove, crushed
1 tsp of caster sugar
1 tbs of red wine vinegar
2 tablespoons olive oil
Salt and pepper

Method

1.  Lamb - To butterfly the lamb, open out as much as you can
2.  Using a sharp knife, cut around bone and remove from meat
3.   Cut meat so it opens out flat
4.   Combine remaining ingredients, rub all over lamb. 
5.   Marinate overnight or at least 1 hour
6.   Oil & preheat your Ziegler & Brown grill to medium heat
7.  Cook the lamb on the grill for 30 mins turning once only
8.   Set aside on a plate and cover loosely with foil for 15 mins before cutting into slices
9.   Chargrilled salad – Oil your Ziggy grill & keep on medium heat
10.   Add the capsicum on the BBQ skin side down, until skin blackens and blisters
11.  Place into a sealed plastic bag or container, leave at room temperature until cool. This will help to steam off the skins
12.  Peel off blackened skins and cut each quarter into three pieces. 
13.   Brush remaining vegetables with oil and cook on the Ziggy until softened with light grill marks. Cut into bite size pieces
14.   Combine vegetables, parsley and olives in a large serving bowl or on a platter.
15.   Dressing - whisk mustard, garlic, sugar, oil  and vinegar together in a small bowl. Season with salt and pepper 
16.   Pour over salad and toss gently to combine, top with crumbled feta, then sprinkle over pomegranate seeds

 

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Turbo Elite receives Good Design Award 2012

The Ziegler & Brown Turbo Barbeque is the recipient of the coveted Good Design Awards, Australia’s oldest and most prestigious award for design and innovation with its origins dating back to 1958. The Awards showcase superior examples of good design across a broad range of industries and design disciplines. There are seven main categories for the awards and 25 sub-categories, representing one of the most diverse range of submissions in the world.

Combining quality stainless steel construction and break through design, the award winning Ziegler & Brown Turbo Elite is in a class of its own. Innovative and technologically advanced, the Turbo features the exclusive Radiant Quartz Technology (RQT) burner system, for powerful and efficient barbequing. The patented RQT burner system for the Turbo range of barbeques has been designed and developed right here in Australia. Complete with an impressive 10 year warranty on the double skin firebox and hood, the Turbo Elite is the ultimate barbeque to take your outdoor dining to new heights.

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With its powerful burner and innovative design, the Ziegler & Brown Portable Grill is ideal for inner city balconies, and perfect for picnics, beach trips, camping and caravanning.

The Portable Grill is incredibly versatile thanks to a high-domed roll-back hood – that can cook open or closed – depending on whether you’re preparing a succulent roast for dinner or frying up bacon and eggs for breakfast.

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