Slow cooked diced lamb, Italian style, cooked on the Weber Genesis II E-310 gas BBQ
No skill required to cook this delicious super easy BBQ lamb dish
This must be one of the easiest recipes to cook on the BBQ, all you do is throw all the ingredients, apart from the green beans, into the Dutch Oven and coat in the olive oil.
- 1kg (2lb 3oz) diced lamb
- 1kg (2lb 3oz) baby potatoes; cut into chunks
- 2 medium red onions; cut into chunks
- 2 teasp. mixed dried oregano, basil, thyme and parsley
- 3 cloves garlic; finely chopped
- 250g (8.8oz) green beans; sliced
- cold-pressed rapeseed or extra virgin olive oil
- sea salt
- fresh ground black pepper
- Dutch oven
- Heat-proof gloves
Set the BBQ up for a ‘low and slow’ cook, place in the Dutch Oven and cook for about 1.5 – 2 hours. On the Weber Genesis II E-310 the central burner was left off and the two outside burners just turned on low, this should give you a temperature of about 160C, which is ideal for cooking a stew or casserole.
Just put everything, apart from the beans, into the Dutch oven and coat with a good glug of oil. Our dish was cooked in the Gourmet Barbecue System (GBS) Dutch oven which fits into the centre of the grate once the central round grate is removed. (Click here to see what accessories are available for the GBS) If you don’t have GBS just use a good heavy cast iron casserole dish instead. Make sure when you go to the butcher for your lamb to get it with a little bit of fat on it as you need the fat to render out and keep the dish succulent.
If you want to do an English version of this dish just use rapeseed oil, leave out the garlic and substitute mint for the parsley, thyme, oregano and basil. (Just click here to watch the video showing how to cook Lancashire hot pot on the barbecue)
Cook for about 1.5 – 2 hours and about 20 minutes before the end just stir in the green beans.