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Neil Perry

BBQ Chicken, Lamb & Vegetables

BBQ Chicken, Lamb & Vegetables
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A great chicken dish, for all to enjoy.

Ingredients

  • 1 1.6kg chicken whole
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped rosemary
  • 1 garlic clove
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • 500 g lamb shoulders
  • 1 raddicchio in quarters
  • 2 baby fennel in quarters
  • Selection of sweet peppers & chillies
  • 1 large spanish onion 1cm thick slices
  • 1 kumara thick slices, par-boiled
  • Red wine vinegar to taste
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Method

  1. Mix the garlic, sage & rosemary together with the butter & a pinch of salt.
  2. Split the chicken in half & stuff the butter under the skin of the chicken breast.
  3. Season the chicken, splash with olive oil & char-grill on the BBQ, skin side sown first until well coloured & just cooked through. Rest.
  4. Season the lamb well, splash it with olive oil & BBQ to medium rare. Rest.
  5. Splash all the vegetables with olive oil & season with sea salt.
  6. Char-grill on the BBQ, until well coloured & soft.

To serve

  1. Serve the vegetables on a large platter.
  2. Slice the chicken & lamb & place over the top.
  3. Add an extra splash of olive oil and red wine vinegar.
  4. Finish with freshly ground pepper.
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