BBQ Lamb Chops, Mussels, Prawn and Brill with Sauce Vierge

Juicy lamb chops. Smoky prawns. Mussels + brill steamed in white wine. Charred asparagus. BBQ Jersey Royals. All tied together with a herby sauce vierge. This is a BBQ feast, packed with flavour.

Ingredients

4 lamb chops
1 bunch asparagus
6 raw Prawns, shell on
200g mussels
400g large Jersey Royals
15g kelp
1 x 200g brill fillet

Sauce Vierge

100ml olive oil
½ shallot, peeled and diced
1 clove garlic, peeled and sliced
1 tsp coriander seeds, crushed
2 tomatoes, concassed
1 small bunch tarragon, chopped
1 lemon juice only
Salt and pepper

Method

Print Recipe

Cook the jerseys in cold water with the kelp until just cooked.
Heat a BBQ until hot and the coals are white.
To Cook the lamb chops season the chops on the BBQ until charred 2 to 3 minutes each side.
For the fish lay the mussels onto foil top with tarragon brill asparagus drizzle in a splash of white wine season lay another layer of foil on top seal the edges place straight onto the BBQ rack and cook for 6 to 8 minutes.
Pop the prawns direct onto the rack and cook for 1 to 2 minutes until pink and slightly charred.
Sit the brill portion in a BBQ rack spray in olive oil and vinegar mix cook on the BBQ for 2 to 3 minutes flip over and repeat.
To cook the potatoes cut in ½ drizzle in oil pop on the BBQ flat side down . To cook the asparagus pop onto a tray drizzle in oil season place onto the BBQ and cook for 2 to 3 minutes until lightly charred.
To make the sauce Put all the oil shallot garlic and coriander seeds into a pan warm gently through for a minute add the tomatoes herbs lemon , season.

Ingredients

4 lamb chops
1 bunch asparagus
6 raw Prawns, shell on
200g mussels
400g large Jersey Royals
15g kelp
1 x 200g brill fillet

Sauce Vierge

100ml olive oil
½ shallot, peeled and diced
1 clove garlic, peeled and sliced
1 tsp coriander seeds, crushed
2 tomatoes, concassed
1 small bunch tarragon, chopped
1 lemon juice only
Salt and pepper

Method

Cook the jerseys in cold water with the kelp until just cooked.
Heat a BBQ until hot and the coals are white.
To Cook the lamb chops season the chops on the BBQ until charred 2 to 3 minutes each side.
For the fish lay the mussels onto foil top with tarragon brill asparagus drizzle in a splash of white wine season lay another layer of foil on top seal the edges place straight onto the BBQ rack and cook for 6 to 8 minutes.
Pop the prawns direct onto the rack and cook for 1 to 2 minutes until pink and slightly charred.
Sit the brill portion in a BBQ rack spray in olive oil and vinegar mix cook on the BBQ for 2 to 3 minutes flip over and repeat.
To cook the potatoes cut in ½ drizzle in oil pop on the BBQ flat side down . To cook the asparagus pop onto a tray drizzle in oil season place onto the BBQ and cook for 2 to 3 minutes until lightly charred.
To make the sauce Put all the oil shallot garlic and coriander seeds into a pan warm gently through for a minute add the tomatoes herbs lemon , season.