Get grilling: Irish BBQ recipes

Just because Ireland isn’t famed for its scorching summers doesn’t stop us getting in the seasonal mentality. Along with picnics in the park, seaside strolls and slathering on sunscreen, we partake in the holiest of summer rituals: the barbeque.

To me, barbeques in Ireland mean friends and family gathering around for some well smoked grub and taking it in turns to be grill-master while dashing in and out of the rain.  My favourite dish is my Dad’s homemade burgers, which are so top-secret he even won’t share the recipe with his first born. So I’ve improvised and found you another one  – see below.

This time of year, Irish lamb is in season and we’ve wasted no time in tracking down some Bord Bia recipes to combine summer’s specialties: lamb and BBQ…bon appétit.

 Spicy Lamb Cutlets with Guacamole and Cherry Tomato Salsa 

Spicy lamb cutlets with guacamole

Ingredients

• 12 lamb cutlets, well trimmed
• 2 tbsp olive oil

Spice Mixture

• 1 tsp cumin ground
• 1 tsp coriander, ground
• 2 tsp paprika
• Salt and black pepper

Guacamole

• 2 avocados, stone removed, peeled
• Juice of 1 lemon
• 3 tbsp. half fat crème fraiche
• 2 scallions, chopped
• Dash of Tabasco
• Salt and black pepper

Tomato Salsa

• 8-10 cherry tomatoes, chopped
• 1 cucumber, chopped
• 1 red onion, finely chopped
• 1-2 chillies, chopped
• 2 tbsp. fresh coriander, chopped
• Juice of 1 lemon
• 2 cloves garlic, chopped
• 3 tbsp. olive oil
• Salt and black pepper

Method

1. Drizzle the olive oil over the cutlets.
2. Combine the spice mixture ingredients.
3. Dip the cutlets in the mixture.
4. Shake off the excess.
5. Grill or barbecue for 3-4 minutes on each side.
6. Mix all the guacamole ingredients in the food processor and taste for seasoning.
7. Mix the salsa in a large bowl.

Serving Suggestions

Serve the crispy cutlets with the salsa and the guacamole on the side.

Minced lamb burgers with sour cream dressing 

Serves 4

Ingredients

Lamb burgers with sour cream dressing

• 1 lb minced lamb
• ½ tbsp oil
• 1 onion, finely chopped
• 1 tbsp curry paste
• 1 tbsp scallions, chopped
• Salt and black pepper

Sour cream dressing

• 4.2oz (¼ pt) soured cream
• 1 tbsp curry paste
• Seasoning
• 1-2 tbsp chopped scallions
• Pinch of sugar
• Dash of white wine vinegar

Method

1. Place the lamb in a large bowl, heat the oil in a pan, sauté the onions.
2. Add the curry paste, cook for a minute of two – cool.
3. Stir the mixture through the minced lamb plus the scallions and seasoning.
4. Shape into 4 lamb burgers (they could be frozen also at this stage).
5. Heat the barbeque.
6. Cook the lamburgers for five to six minutes on each side.
7. Meanwhile mix the soured cream with the curry paste, seasoning, scallions, sugar and vinegar.
8. Taste for seasoning.
9. Serve the lamb burgers, on a burger bun, with a spoonful of the dressing, salad and some finely chopped red onion and fresh chilli (optional).

Barbequed Portobello Mushrooms

If you think lambs are best left frolicking in fields rather than on your plate, blogger Aileen offers up a simple veggie recipe for an Irish barbeque.

Yes even us vegetarians get invited to BBQs sometimes. Sure the meat-grilling is just the flimsy excuse to spend sunny Saturdays stretched out on deck chairs sipping cold beer without raised eyebrows from neighbours. Vegetarians can toast to that. But we need some nourishment too. Which is where the super Irish mushroom comes in billowy BBQ cape.

Take a few palm-sized Portobello mushrooms, and marinate with olive oil, crushed garlic, sea salt and black pepper for 15 minutes.

The pop them onto the barbeque grill for at least 7 minutes on the bottom, 5 on top. When they’re done, add some feta cheese or vintage Irish cheddar and put them between a toasted bun with some lettuce leaves.

Then watch the meat-eaters try to control the look of jealousy across their faces. Delish.

If that’s not enough lamb for you then Bord Bia have plenty more recipes. Or if  you’re hankering for some good ol’ Irish food at any time of the year, peruse our recipes and see what tickles your tastebuds.