Traditional Aussie Barbecue

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time22 minsTotal Time42 mins
 2 l large brown onions, cut into 1cm rounds
 2 potatoes, peeled and finely sliced into 0.5cm-thick rounds
 Olive oil
 Salt
 Freshly ground black pepper
 6 lamb loin chops, fat trimmed
 6 pork BBQ sausages
1

To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.

2

Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.

3

Lightly coat the onion and potato rounds with oil and season with salt and pepper, turning gently to coat all sides. Barbecue the onions and potatoes over direct medium-high heat, with the lid closed, until tender, 10 minutes, turning once. Remove from the barbecue.

4

Lightly brush the lamb chops with oil, and season with salt and pepper. Barbecue the lamb chops and sausages over direct medium-high heat for 8 to 12 minutes, turning once, until the lamb reaches 60°C (medium) and the sausages reach 68°C (medium well).

Ingredients

 2 l large brown onions, cut into 1cm rounds
 2 potatoes, peeled and finely sliced into 0.5cm-thick rounds
 Olive oil
 Salt
 Freshly ground black pepper
 6 lamb loin chops, fat trimmed
 6 pork BBQ sausages

Directions

1

To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.

2

Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.

3

Lightly coat the onion and potato rounds with oil and season with salt and pepper, turning gently to coat all sides. Barbecue the onions and potatoes over direct medium-high heat, with the lid closed, until tender, 10 minutes, turning once. Remove from the barbecue.

4

Lightly brush the lamb chops with oil, and season with salt and pepper. Barbecue the lamb chops and sausages over direct medium-high heat for 8 to 12 minutes, turning once, until the lamb reaches 60°C (medium) and the sausages reach 68°C (medium well).

Traditional Aussie Barbecue
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