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Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter

Serves 4

4 lamb steaks

Season the lamb with salt and pepper then add a little oil and ground cumin.

Spicy Tarragon and Shallot Butter

˝ tablesp. oil 
1-2 shallots, finely chopped 
1 tablesp. curry paste 
1 tablesp. chopped tarragon 
1-2 cloves garlic, chopped 
100g (4 oz) butter, softened

To make up the butter 

Sauté the shallots in hot oil. Add the curry paste, tarragon and garlic. Cook for 2-3 minutes. Allow to cool then stir the mixture into the softened butter. Store in the fridge until ready to use. 

To cook the steaks

Heat the grill, pan or barbecue and cook the lamb steaks to your liking. Top with a little of the butter just before you serve the steaks. 

Grilled vegetables i.e. peppers, courgettes, red onions are very good cooked and served with the lamb steaks.



Barbeque Lamb Ribs

Serves 10

8-10lb/3.6-4.5kg lamb ribs

For the marinade
1 litre/1 pint 15fl oz cola
85g tomato ketchup
2 tbsp black peppercorns, crushed in a mortar and pestle
1 tbsp cayenne pepper (optional)
350ml/12fl oz bourbon whiskey
165ml/6fl oz maple syrup (or 6 tbsp brown sugar)
3-4 tbsp soy sauce
2 bay leaves
4 large rosemary sprigs
4-5 garlic cloves, crushed or pounded in a mortar and pestle


1. For the marinade, combine all the ingredients in a large bowl or basin and immerse the ribs in them. Cover with cling film and leave overnight in the fridge, if possible, otherwise marinate for an hour in the fridge.
2. Preheat the oven to 180C/350F/Gas 4.
3. Baste the ribs with the marinade and cover them with aluminium foil. Precook them in the oven for 20-30 minutes. Otherwise the sweet ingredients (cola and maple syrup) may char on the barbecue.
4. Prepare the barbecue. It should not be too hot - the coals should be grey and ashen, but still have good heat.
5. Place the ribs on the barbecue. Turn them over after about 40 minutes to give the other side some texture. After about 10 minutes, turn the ribs over again.
6. If you like your ribs slightly crisper put them under a preheated grill for about five minutes. Be careful not to burn them. Serve.

These ribs can also be prepared in the oven. Follow the instructions as below, but 30 minutes in the oven, remove the foil and baste several times. Cook for about 1-1˝ hours, or until the meat is tender.

Source: Neneh Cherry and Andi Oliver



Irish Country Meats, Bayland, Camolin, Co Wexford, Ireland. Reg No: 318074