Thyme for a BBQ - Up-cycling our winter roasts

recipes to warm the soul

Although we love a good BBQ, they can get a little repetitive but if you're looking to serve something a little different this National BBQ Week we've got some great ideas using some of our products you wouldn't usually think to put on the BBQ. 

Our Organic Lamb and Beef roasts aren’t just for Sunday lunch. With only a little extra effort we’ve got another 4 ways you can enjoy them dining alfresco. 

 

Grilled Tandoori Lamb Chops

Grilled Tandoori Lamb Chops

This recipe turns our Organic Whole Rack of Lamb into something really exciting! Lamb chops are the perfect finger food for and look so effective when the BBQ leaves its charred marks.

Marinade the lamb overnight for ease and lots of flavour.

Serves 5 as part of a buffet

Ingredients

  • Thyme's 485g Organic Whole Rack of Lamb
  • 1 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 100g Greek yoghurt (you can use any extra to make a raita to serve)
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp garam masala
  • 1 tsp mild chilli powder
  • 1 juiced lemon

Method

1. Remove the Organic Whole Rack of Lamb from the freezer about 12 hours before you're ready to marinade it. 

2. To make the marinade, mix the garlic and ginger paste with the yoghurt and spices.

3. Slice the rack of lamb into 5 chops and add to the yoghurt mix making sure all the surfaces are covered with the marinade.

4. Cover and chill overnight or for a minimum of 4 hours.

5. Remove the lamb from the fridge 30 mins before cooking and brush off any excess marinade.

6. Heat the BBQ to high heat, grill the chops for 2 minutes on each side so they are charred on the outside and still pink in the centre.

7. Rest for 5 minutes and serve with a raita.

 

Harrisa Spiced Lamb Chops 

If you're looking something for that doesn't need quite as long marinading this harrisa spiced lamb is extremely simple and can be made just before any guests arrive.

Serves 5 as part of a buffet

Ingredients

  • Thyme's 485g Organic Whole Rack of Lamb
  • 2 tbsp Harissa Paste
  • 1 garlic clove crushed
  • 1 tbsp Lemon Juice
  • Small bunch of mint leaves chopped
  • Pomegranate seeds to garnish

Method

1. Remove the Organic Whole Rack of Lam From the freezer about 12 hours before you're ready to cook it.

2. Slice the rack of lamb into 5 chops.

3. Mix the Harissa Paste, lemon and garlic together and rub into the lamb. Leave for 10 minutes or until you're ready to use.

4. Heat the BBQ to a high heat and grill the lamb for 2 minutes on each side.

5. Sprinkle the lamb with the mint and pomegranate seeds to serve. 

 

Cajun Spiced Beef 

Cajun Spiced Beef 

This is our twist on the famous Brazilian Picanha BBQ dish using our Rump Roast. It's great for a crowd as you can serve well done and rare from the same joint.

Serves 4-6 as part of a buffet

Ingredients

  • 700g Organic Beef Rump Roast
  • 1 tbsp Mustard 
  • 2 tsp ground cumin
  • 1 tsp Chilli Powder
  • 1tsp Cracked Black Pepper
  • ½ tsp Ground Ginger
  • 1 tbsp quality sea salt
  • 1 juiced Lime

Method

1. Remove the Organic Beef Rump Roast form the freezer and allow to defrost for 24 hours. 

2. Evenly cover the beef with the using a brush.

3. Mix the Spices and Salt together and sprinkle evenly over the beef and press gently to ensure it sticks. 

4. Heat BBQ to a medium high heat. Whilst the flames are high, sear the outside of the beef for 2-3 minutes until the edges are becoming slightly blackened.

5. Move the beef to a cooler area of the BBQ and cover with a lid, cook for 20-25 minutes. Make sure your beef joint reaches 60°C in the centre.

6. Rest for 10-15 minutes and sprinkle over the lime juice then carve and serve.

 

Pulled BBQ Beef 

This is a low and slow method of cooking our Rump Roast. Start this early in the morning and be prepared to keep an eye on it whilst it gently cooks to perfection.

Serves 4

Ingredients

  • 700g Organic Beef Rump Roast
  • 2 tsp Cracked Black Pepper
  • 1 tsp Sea Salt
  • 1 tbsp Brown Sugar
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • 1 ½ teaspoons mustard Powder
  • 1 ½ tsp Chilli Powder
  • 5 tbsp good quality BBQ sauce

Method

1. Remove the Organic Beef Rump Roast form the freezer and allow to defrost for 24 hours. 

2. Mix the spices and salt together. Massage the mix in the Rump and allow to marinade overnight.

3. Heat BBQ to a low temperature (you’re looking to smoke the meat rather than grill it)

4. Place the beef directly on the BBQ and close the lid.

5. Cook for 6 hours checking the temperature of the BBQ and meat every 30 minutes adding or removing coals.

6. Once the beef has reached 60°C for 45 minutes at the centre remove, wrap in foil and allow to rest for 30 minutes.

7. Pull the beef using two forks and mix with the BBQ sauce (you may need to loosen the BBQ sauce using some of the meat juices) and serve.