BBQ Lamb Steaks with Grilled Cos and Marinated Tomatoes NR8693

Heat BBQ if using. Remove butter from the fridge to soften. Slice tomatoes. Peel and finely dice shallot. Peel and mince garlic. Chop herbs, discarding the stem. To a bowl, add shallot, most of the herbs, vinegar, 3 tbsp olive oil, salt, pepper, and half the garlic. Pour 3/4 of the marinade over the sliced tomatoes, and the rest over the raw lamb steaks.

Mix the butter with the remaining garlic. Cut the roll in half and spread the butter on cut sides.

Tip! If you prefer to bake your garlic bread, put it in the oven at 200C for 10-15 minutes.

Remove lamb steaks from marinate and place on the hot grill of the BBQ (alternatively lamb can be cooked on a griddle pan). Cook lamb for 3 minutes each side (lamb will be a little pink inside). Remove from heat to rest for 5 minutes before slicing.

Tip! If you have a big BBQ you can grill the lamb, cos and garlic bread all at once to save time.

Cut whole cos lettuce in half (through the stalk at the bottom). Remove any damaged leaves from the outside. Brush the cut side and back of lettuce with olive oil and season with salt and pepper. Place lettuce cut side down on BBQ grill and cook for 3 minutes. Flip and grill for 2 more minutes.

Tip! It's the char that gives the cos a great smokey flavour.

Place the garlic bread directly on the BBQ grill, and cook the garlic bread butter side up for 2-3 minutes. Flip the bread so the butter is down and grill for another 2-3 minutes.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Divide the lamb, marinated tomatoes, grilled cos and garlic bread between serving plates. Squeeze some lemon juice over the grilled cos, crumble the fetta and remaining herbs over the lamb and enjoy!

Heat BBQ if using. Remove butter from the fridge to soften. Slice tomatoes. Peel and finely dice shallot. Peel and mince garlic. Chop herbs, discarding the stem. To a bowl, add shallot, most of the herbs, vinegar, 3 tbsp olive oil, salt, pepper, and half the garlic. Pour 3/4 of the marinade over the sliced tomatoes, and the rest over the raw lamb steaks.

Mix the butter with the remaining garlic. Cut the roll in half and spread the butter on cut sides.

Tip! If you prefer to bake your garlic bread, put it in the oven at 200C for 10-15 minutes.

Remove lamb steaks from marinate and place on the hot grill of the BBQ (alternatively lamb can be cooked on a griddle pan). Cook lamb for 3 minutes each side (lamb will be a little pink inside). Remove from heat to rest for 5 minutes before slicing.

Tip! If you have a big BBQ you can grill the lamb, cos and garlic bread all at once to save time.

Cut whole cos lettuce in half (through the stalk at the bottom). Remove any damaged leaves from the outside. Brush the cut side and back of lettuce with olive oil and season with salt and pepper. Place lettuce cut side down on BBQ grill and cook for 3 minutes. Flip and grill for 2 more minutes.

Tip! It's the char that gives the cos a great smokey flavour.

Place the garlic bread directly on the BBQ grill, and cook the garlic bread butter side up for 2-3 minutes. Flip the bread so the butter is down and grill for another 2-3 minutes.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Divide the lamb, marinated tomatoes, grilled cos and garlic bread between serving plates. Squeeze some lemon juice over the grilled cos, crumble the fetta and remaining herbs over the lamb and enjoy!