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Barbecued lamb baguette
Serves 4-6 Starters and mains
Ingredients
- 8 lamb sausages
- 2-3tbsp olive oil
- 1 bunch spring onions, trimmed
For the sauce
- 600g lamb mince
- 2 shallots, diced
- 1 garlic clove, sliced
- 1 green chilli, diced
- 200g soft dark brown sugar
- 100ml ketchup
- 50ml soy sauce
- 50ml white wine vinegar
- 2tbsp chipotle paste
- small bunch coriander, chopped
- small bunch mint, chopped
To serve
- 1 large baguette
- 25g garlic butter, at room temperature
- small bunch coriander, chopped
- small bunch mint, chopped
- 2tbsp crispy fried onions (shop-bought)
Method
Light your barbecue. When the coals are silvery in colour, it’s ready to cook on. Heat a non- stick flameproof frying pan on the barbecue. When hot, add all the ingredients for the sauce and bring to the boil. Simmer for 10 minutes, stirring occasionally.
Drizzle the sausages with 1-2tbsp of the oil and pop onto the barbecue or into a separate non-stick frying pan over a medium-high heat. Barbecue or fry for 10 minutes, turning every couple of minutes, until golden and cooked through.
Drizzle the spring onions with the remaining oil and cook on the barbecue alongside the sausages for a couple of minutes, turning occasionally, until charred.
To serve, split the baguette lengthways through the middle and spread with the garlic butter. Fill with the herbs and pile the sausages on top. Spoon over the sauce, top with the griddled spring onions, then sprinkle over the crispy fried onions. Slice into 4-6 pieces and let everyone dig in.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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