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Recipe: barbecue lamb with pineapple and chilli vinigarette

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You can’t beat the flavour of gently charred meat being cooked on the barbecue – and it doesn’t have to be summer to cook in the great outdoors either. This barbecue lamb with pineapple and chilli vinaigrette is deliciously spicy and will add a touch of summer to any dinner table.

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Preparation Time15 MINUTES

Cooking Time15 MINUTES

Resting Time MINUTES

Serves4

LevelEasy


ingredients

8 lamb cutlets

1 tbsp of olive oil

Sea salt

 

Vinaigrette

1/4 of a pineapple, barbecued in maple butter (1 knob of butter + 2 tbsp maple syrup)

4 tbsp olive oil

4 tbsp red/white wine vinegar

1 red chilli, deseeded and finely chopped

Salt

Equipment

Barbecue

1

Take the lamb cutlets out of the fridge 30 minutes before barbecuing. Brush with oil and season with salt.

2

Finely chop the pineapple and mix with the other vinaigrette ingredients.

3

Barbecue the lamb cutlets on each side for several minutes.

4

Tumble the vinaigrette on top of the meat. Serve with some barbecued vegetables or a green salad or little wedges of gem lettuce

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Preparation Time15 MINUTES

Cooking Time15 MINUTES

Resting Time MINUTES

Serves4

LevelEasy


ingredients

8 lamb cutlets

1 tbsp of olive oil

Sea salt

 

Vinaigrette

1/4 of a pineapple, barbecued in maple butter (1 knob of butter + 2 tbsp maple syrup)

4 tbsp olive oil

4 tbsp red/white wine vinegar

1 red chilli, deseeded and finely chopped

Salt

Equipment

Barbecue

1

Take the lamb cutlets out of the fridge 30 minutes before barbecuing. Brush with oil and season with salt.

2

Finely chop the pineapple and mix with the other vinaigrette ingredients.

3

Barbecue the lamb cutlets on each side for several minutes.

4

Tumble the vinaigrette on top of the meat. Serve with some barbecued vegetables or a green salad or little wedges of gem lettuce

SHOW MORE
SHOW LESS

You can’t beat the flavour of gently charred meat being cooked on the barbecue – and it doesn’t have to be summer to cook in the great outdoors either. This barbecue lamb with pineapple and chilli vinaigrette is deliciously spicy and will add a touch of summer to any dinner table.

1

Take the lamb cutlets out of the fridge 30 minutes before barbecuing. Brush with oil and season with salt.

2

Finely chop the pineapple and mix with the other vinaigrette ingredients.

3

Barbecue the lamb cutlets on each side for several minutes.

4

Tumble the vinaigrette on top of the meat. Serve with some barbecued vegetables or a green salad or little wedges of gem lettuce

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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