GAUCHO GRILL
WITH CHIMICHURRI SAUCE
Barbecue: Indirect/Medium
For the chimichurri sauce:
1 cup olive oil
¼ cup malt vinegar
1
/3 cup minced parsley
¼ cup minced onion
4 cloves garlic, minced
2 teaspoons dried oregano leaves
2 bay leaves
¼ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
700g chicken pieces, bone-in
700g smoked German sausages
1 sirloin steak, about 700g and 20mm thick
For the chimichurri sauce:
In a medium bowl combine the chimichurri sauce
ingredients. Let stand, covered, at room temperature
for 8 hours or overnight.
Reserve some of the sauce in a separate bowl to serve
with the grilled meat.
Drizzle the sauce over the meat and poultry and rub
it into all surfaces. Cook the chicken over Indirect
Medium heat until tender and juices run clear, 15 – 25
minutes each side. Cook the sausages over Indirect
Medium heat 12–15 minutes each side or until they
are browned all over. Cook the steak over Direct
Medium heat until medium rare, about 6 minutes
each side. Serve the meat and poultry with the
reserved chimichurri sauce. Serves 8.
BARBECUED BUTTERFLIED LEG OF
LAMB
Sear/High, Roast
1 boned leg of lamb opened flat
For the baste:
3 cloves of garlic, pressed
2 tablespoons vegetable oil
½ cup dry sherry
1 teaspoon cumin
1 tablespoon chopped fresh rosemary
juice of ½ lemon
salt and pepper to taste
With a sharp knife, trim the lamb of excess fat and
slice any thick parts so it can be opened out to make
the meat a more even thickness. Skewer right
through the meat lengthways with two or three metal
skewers. This will help prevent the meat from curling
during cooking.
To make the baste:
Combine all of the ingredients and mix them well.
Coat the lamb liberally with the baste on both sides.
Allow it to stand for at least 1 hour covered in the
refrigerator.
Sear the lamb on High for 3 minutes skin side up. Do
not turn the lamb but finish cooking by roasting for
35–45 minutes or until cooked to your liking. Baste
once or twice during the cooking time. Serves 4-6.
9
People fall in love with Weber
®
To Next Page
Loading...
