Tis’ the season to grill and be glorious.

While it might not be a scorcher every day, it’s important to make the most of those snatches of sunshine with good friends, good food and as little blackened banana in tin foil as possible.

I was lucky enough to attend the Prime by Aldi restaurant at Taste of Dublin this year where Gary O’Hanlon was chef. I fell in love with this meltingly delicious lamb cutlet dish which is absolutely perfect for your Summer barbecue.

Spring Lamb Rack Chops, Roast Spiced Sweet Potato, Bok Choy, BBQ Molasses

6 Spring Lamb Rack Cutlets

Marinade ingredients

100g thyme

3 garlic cloves crushed

100ml olive oil

Blend the marinade ingredients together and toss the lamb cutlets through

 

For the Spiced Sweet Potato

Ingredients

1 large sweet potato, peeled and diced

4tsp brown sugar

4tsp chilli powder

100ml olive oil

few knobs of butter

 

BBQ Molasses

Ingredients

200g brown sugar

2 punnets cherry tomatoes

100ml balsamic vinegar

salt and pepper to tatse

2 red onions, sliced

water to cover

2 chicken stock cubes

 

For the Sweet Potato

Method

Roast all the ingredients in a pre-heated oven at 180C until potatioes are cooked

Blend with a hand blender, adjusting seasoning and consistency with some BBQ Molasses

Add the sugar to a heavy based non-stick pot and caramelise. Add the vinegar, then onion and tomatoes then cover with water. Bring to the boil and add the bouillon cubes.

Boil and reduce by half, adjust the seasoning and blend.

Heat a grill pan and sear the seasoned lamb cutlets on each side until golden.

Leave to rest for 2 minutes.

When the lamb is resting melt some butter in a pan and sauté one head of bok choy which has been broken up into 6 pieces.

Season and set aside to drain off excess butter.

Add three spoons of sweet potato to each plate, rest a lamb cutlet against each, add three pieces of bok choy and drizzle over the sauce.

 

These recipes are from Prime by Aldi and Chef Gary O’Hanlon 2015.