We had so much fun cooking this live with Jenna, Jasper and Bailee from The World and Kids over on my Facebook Page. It was nice to sit back and enjoy this yummy family friendly dinner after a big Tuesday. Tuesday’s are undeniably the “hardest day” in our house and 5pm is probably the biggest trip to tantrum city usually….. So, why would I try to cook with the kids then? Mostly because I know my kids need a bit more familiarity building with their foods on these busy days so that they can come to the meal ready to eat.
Just before we started “going live” the kids were running around like mad playing in their make-shift cubby house! Ahh… what can I say!
We chose to make this dish based on the weekly #teachthemtheworld challenge set by the world and kids. Here is Bailee explaining to us about Wave Rock in WA:
The Lemon Myrtle was discussed with the kids during our dinner. The kids liked that the flavours were uniquely Australian (and delish). During this month via the #teachthemtheworld challenge we also cooked live dishes from Peru, Germany and Japan.
- ⅓ cup Olive Oil
- approx 1kg Lamb Butterflied Shoulder
- 2 cloves garlic, finely chopped
- ⅓ cup lemon juice
- 3 tsp lemon myrtle
- optional: salt and pepper for seasoning
- 2 cups cous cous
- ⅓ cup fresh parsley
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon myrtle
- optional: flaked toasted almonds
- optional: green beans or broad beans to serve alongside
- Note: you will need to marinade the lamb for at least an hour before cooking in a pan or on the bbq.
- Make the marinade by combining the olive oil, garlic, lemon juice and 3 tsp of lemon myrtle. Optional: season to taste. Pour this over the lamb and rub it in gently.
- Allow to sit in marinade for at least an hour.
- FOR BBQ: add the lamb shoulder once it is at a medium-high heat turn over on both sides to seal. Turn down the heat or move to a less warm spot on the bbq (cover with foil if necessary) for another 30 mins. Cook to your liking remembering the outside pieces may be cooked through more than the middle. Children may enjoy their lamb juicier but not necessarily rare.
- FOR OVEN: Cook on a roasting rack in a tray for 45min at 180oC. You may want to finish it in the pan. Rest under foil for about 10 minutes before slicing for service.
- In the meantime, make your cous cous by boiling 4 cups of water and adding it two 2 cups of dry cous cous.
- Whisk the lemon myrtle with the olive oil and lemon juice in a separate bowl.
- Once the cous cous has absorbed all of the water, fluff it up with a fork / mini whisk and add the lemon myrtle mix, parsley and flaked toasted almonds.
- Serve the cous cous alongside some green beans or broad beans with the lamb sliced up too.
Do you have any favourite recipes to make when you are feeding a crowd? What do you like to make on the BBQ? Please leave me a comment with links to your fave BBQ recipes – I’m hoping to make more use of our BBQ this summer!