200g red capsicum, seeds & membrane removed, flesh grated, drained in a sieve
1 brown onion, grated
10g seven-spice mix
15g salt flakes
15g freshly ground black pepper
12g garlic, crushed
Vegetable oil for cooking
Serving Suggestions
Zesty Fattoush Salad
Salsa verde and Salsa roja
Potato Wedges
Lamb Kofta: Place the lamb in a medium bowl with the onion, parsley, red capsicum, salt, pepper, seven-spice mix and garlic. Bind together well.
Pour a little oil into a shallow bowl and use it to lightly coat your hands to stop the lamb sticking to them. Roll heaped tablespoonful of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 1 hour to firm.
Bring Barnsley chops and lamb rumps to room temperature. Marinate chops and rumps in oil and rosemary. Pre-heat grill over high heat. Place chops and rumps on grill, cook for 3-4 ½ minutes, turn.
Remove chops and lamb rump from grill. Set aside, covered loosely with foil, to rest.
Reduce heat to moderate. Add sausages and Kofta to grill, turning regularly for 10-12 minutes. Remove from grill.
Carve lamb rumps across the grain. Serve mixed grill with Zesty Fattoush Salad, Salsa Verde, Salsa Roja and potato wedges.
