- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
G'Day Bruces!:becky:
I kept this cook really simple as it's been a pretty busy week for me.
I started with some lamb ribs I got from my local butcher already cut and trimmed. I marinated them with EVOO and a "Greek" mix of herbs including rosemary and oregano.
I also cut up some halloumi into rough "chips"
And the kicker.. I was going to do a Greek salad but I was on an Ambulance shift all day. We stopped for lunch at a group of shops and there was a Charcoal Chicken shop there. These shops are almost always run by Greeks in Melbourne, so I bough 1/2 a chicken and a Greek Salad for lunch. I kept the salad for this "Eat Like a Greek" throwdown and I contest now this is a superior entry because the Greek salad really was made by a Greek! :razz:
I put the lamb ribs on indirect at about 375F. They didn't need long.
Grilled the halloumi:
Plating up:
Garnished with some lemon wedges, this really lifted the taste.
The lamb ribs were rendered nicely and not too fatty at all. I recommend doing them hot and fast and indirect like this.
And as the Greeks in Melbourne go..... it was Beeeeeeeeeeeeeeeeeeeeeeeauuuuuuuuuuuuuuuuuudiful!:thumb:
Thanks for looking!
Cheers!
Bill
I kept this cook really simple as it's been a pretty busy week for me.
I started with some lamb ribs I got from my local butcher already cut and trimmed. I marinated them with EVOO and a "Greek" mix of herbs including rosemary and oregano.
I also cut up some halloumi into rough "chips"
And the kicker.. I was going to do a Greek salad but I was on an Ambulance shift all day. We stopped for lunch at a group of shops and there was a Charcoal Chicken shop there. These shops are almost always run by Greeks in Melbourne, so I bough 1/2 a chicken and a Greek Salad for lunch. I kept the salad for this "Eat Like a Greek" throwdown and I contest now this is a superior entry because the Greek salad really was made by a Greek! :razz:
I put the lamb ribs on indirect at about 375F. They didn't need long.
Grilled the halloumi:
Plating up:
Garnished with some lemon wedges, this really lifted the taste.
The lamb ribs were rendered nicely and not too fatty at all. I recommend doing them hot and fast and indirect like this.
And as the Greeks in Melbourne go..... it was Beeeeeeeeeeeeeeeeeeeeeeeauuuuuuuuuuuuuuuuuudiful!:thumb:
Thanks for looking!
Cheers!
Bill
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