Lamb loin and broccoli skewers

Lamb loin and broccoli skewers

F&W Pick: Lamb loin and broccoli skewers

Andreas Rummel: Finger Food from the BBQ

Grub Street Publishing, €22.39

Photography by Dirk Tacke

The internationally acclaimed BBQ and grilling expert, Andreas Rummel, has compiled a book of finger food recipes sure to send your taste buds into salvation overdrive. If you’re looking to impress party guest with your grilling skills, then look no further.

Lamb loin and broccoli skewers

Serves 6-8

  • 500g lamb loin
  • Barbecue sauce
  • 1 head broccoli
  • Salt
  • 1 tablespoon olive oil
  • Mayonnaise
  • Freshly ground pepper
  • 50g sesame seeds

1 Season the meat with a generous amount of barbecue sauce and cook indirectly on the barbecue at 150°C until its internal temperature reaches 60°C (use a meat thermometer).

2 Cut the broccoli into individual florets, leaving the stalks attached. Trim off the flower buds and save for another use. Cut the stalks in half so that they will have a flat cooking surface. Lightly salt the stalks and leave to stand for 10 minutes.

3 Brown the cut sides of the stalks on a hot, lightly oiled plancha (flat top) griddle. Add a little water to the plancha and cover with a domed lid. Leave to steam for 2 minutes. Coat the stalks with mayonnaise. Take the meat out of the barbecue, cut it into slices, and place one slice on top of each broccoli stalk. Season with salt and pepper, and sprinkle with sesame seeds. Serve on skewers.