British BBQ Selection
Rosemary & Garlic Lamb Steaks, Cumberland Sausages, Cheeseburgers, Zesty Rosemary Chicken Skewers | Serves 2-4
The sun is shining and BBQ season is here. We've brought together the classic flavours of a British BBQ to make this extra special BBQ selection. We've included oven instructions, so you can cook these recipes indoors too.
This selection includes:
- Rosemary and garlic lamb steaks,
- Cumberland sausages,
- Cheddar cheeseburgers,
- Zesty lemon and rosemary chicken skewers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 unit(s)
Bamboo Skewers
2 unit(s)
Lamb Steaks
1 unit(s)
Lemon
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
British Chicken Thighs
2 sachet(s)
Dried Rosemary
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240 grams
British Beef Mince
4 unit(s)
British Cumberland Sausages
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
3 tsp
Butter
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning). Remove the lamb steaks from your fridge to allow them to come up to room temperature
b) Zest the whole lemon, then juice one half and cut the other half into wedges.
c) Peel and grate the garlic (or use a garlic press). Grate the cheese.
a) Cut the chicken thighs into 2cm chunks and pop into a medium bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Add the lemon juice, half the lemon zest and half the rosemary to the chicken. Pour in the olive oil (see pantry for amount), season with salt and pepper, then stir to coat the chicken. Set aside to marinate.
a) In a large bowl, combine the breadcrumbs, the salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic.
b) Add the beef mince, then season with pepper. Mix together with your hands.
c) Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Put the sausages onto another lightly oiled baking tray and roast on the middle shelf of the oven until golden brown and cooked through, 15-18 mins. Turn halfway through cooking. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
b) Thread the marinated chicken onto the skewers.
c) Pop the burgers and chicken skewers onto another baking tray and bake on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
a) Meanwhile, in a small bowl, add the remaining garlic, rosemary and the butter (see pantry for amount). Season with salt and pepper, then mix to combine.
b) Heat a drizzle of oil in a large frying pan on high heat. Season the lamb steaks with salt and pepper.
c) Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
d) Once cooked, transfer to a board and divide the garlic and rosemary butter evenly over each lamb. Cover with foil and allow to rest for a couple of mins.
a) When the burgers are cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
b) Add the cooked burgers and chicken skewers to the sharing board.
c) Serve the chicken skewers with the lemon wedges for squeezing over.
