Are you ready for the sizzle, sizzle?
Get the grill on. Grab those tongs. It is time to embrace that larger than life ‘Flamebaster’ flavour.
We have compiled Chris’ greatest Welsh Lamb BBQ recipes for you to try this summer. From collaborations with old pals to newly forged friendships, watch Chris as he shares his favourite Welsh Lamb creations with fellow foodies.
Forging new friendships over a love of Welsh Lamb
When Chris met our new ‘Lambassador’ and TV chef Francesco Mazzei, it was only polite to treat him to a full-on feast of Welsh Lamb leg steaks with charred salsa and flatbreads. The uniquely Welsh welcome took place on a hillside at Lisa and Ken Markham’s farm in Snowdonia in proper ‘Flamebaster’ style!
‘Simple’ and ‘rustic’ are the words Chris uses to describe this stunning sharing dish, and he has a knack for finding extra flavour without the fuss.
“Never waste the resting juices – this is liquid gold. I also love charring my veg for the salsa – it just gives another dimension to it.” Chris Roberts
Watch Chris’ new Welsh Lamb recipe video here:
A foodie flashback with Black Axe Mangal
As we flip through the back catalogue of Chris’ Welsh Lamb BBQ greats, the series of exclusive video recipes with old pal Lee Tiernan from London’s Black Axe Mangal restaurant was off the charts.
The well-known Highbury restaurant – lovingly shortened to BAM by those in the know – takes its inspiration from the Turkish mangal grill style of cooking and has developed a name for itself by offering bold, punchy and adventurous cuisine that does not take any prisoners.
Filmed in the heart of Snowdonia, Lee and Chris shared insider cookery tips with each other as they created four lip-smacking, heart-racing, fiery recipes that featured Welsh Lamb, as you have never seen it before.
If you do not have a firepit or ‘plancha’, you can re-create these awesome recipes at home on an indoor griddle or on a BBQ. Here’s a taster of what they got up to:
Cooking on fire can sometimes be a ‘hot’ topic, so here is our BB-Q & A to help you!
What is the best fuel to use on a charcoal barbecue?
Buy the best quality fuel you can afford. Lumpwood charcoal is ideal.
When do I light the barbecue?
Light the barbecue at least 30 minutes before you start cooking on it.
Do I need to prepare meat for the barbecue?
It is best to take meat out of the fridge 15 minutes before cooking it. This will ensure that the meat cooks evenly. You can also marinate the meat a few hours before cooking, or overnight, to add flavour and to make it more tender.
When can I start cooking on the barbecue?
You can get grilling when the charcoal takes on a powdery grey, almost white, appearance with a red glow underneath.
Can I add flavour to the meat while cooking on the barbecue?
Yes! Try adding some oak or hickory wood chips or even fresh aromatic herbs to the charcoal. Rosemary sprigs also make excellent skewers, infusing the meat from the inside.
Why does my meat burn on the barbecue?
Burning occurs when meat makes contact with the barbecue’s flames. Allow the flames to die down before cooking. In addition, if you add too much oil to your meat, it will drip down onto the charcoal and fuel the flames. Always use a meat thermometer to check the temperature of the meat as on the outside it may look cooked but on the inside, it could still be raw.
How do I prevent my burgers from becoming dry?
Resist the urge to press burgers down on the barbecue, as this way all the juices will escape!
For more Welsh Lamb BBQ recipes, hints and tips, visit our dedicated BBQ like a pro page and get your grill on!