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Spark up the BBQ! Rachel Allen shares her recipes for herbed lamb chops, sticky spiced chicken and tasty sides

Know the right seasoning to bring out the best barbecued meat flavour and keep things smokin’ with two simple dip recipes 

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Rachel Allen's herbed lamb chops on the barbecue. Picture by Tony Gavin

Rachel Allen's herbed lamb chops on the barbecue. Picture by Tony Gavin

Ingredients for Rachel Allen's barbecued lamb. Picture by Tony Gavin

Ingredients for Rachel Allen's barbecued lamb. Picture by Tony Gavin

Rachel Allen's barbecued lamb. Picture by Tony Gavin

Rachel Allen's barbecued lamb. Picture by Tony Gavin

Spiced chicken legs. Picture by Tony Gavin

Spiced chicken legs. Picture by Tony Gavin

"Baba ganoush is just superb with some flatbreads or pita, as part of a Mezze plate" Picture by Tony Gavin

"Baba ganoush is just superb with some flatbreads or pita, as part of a Mezze plate" Picture by Tony Gavin

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Rachel Allen's herbed lamb chops on the barbecue. Picture by Tony Gavin

Smoky, burnished and lip-smackingly savoury, I love how cooking food on a barbecue can be a game-changer when it comes to not just meat, but fish and veggies too.

While the Middle Eastern baba ganoush, an aubergine dip made with tahini and garlic, might not strike you at first as the quintessential barbecue dish, it really requires a flame of some sort to cook the whole aubergines from the outside in. Featured below, it is just superb with some flatbreads or pitta as part of a mezze plate, or with grilled meats and fish.


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