Grill-licious BARBECUE

Ramp up your outdoors' repertoire with a fresh batch of cook-up inspiration

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Sumac-grilled lamb cutlets with smoky charred eggplant

SERVES 4

PREP + COOK TIME 40 MINUTES

2 large eggplants

1 small garlic clove, crushed

1 tablespoon lemon rind, finely grated

2 tablespoons lemon juice

1/3 cup (80ml) extra virgin olive oil

Salt and freshly ground black pepper, to season

1 tablespoon ground sumac

1 tablespoon smoked paprika

1 teaspoon coriander seeds, crushed coarsely

12 lamb cutlets (see note)

250g cherry tomatoes, halved, quartered

400g can chickpeas, drained, rinsed

1 shallot, chopped finely

1/2 cup fresh dill, chopped, plus extra sprigs to serve

1 Prepare a charcoal barbecue with hood to high heat.

2 Prick eggplant all over with the tip of a skewer. Cook on the grill, turning frequently, for 15 minutes or until completely charred all over. Transfer to a colander placed in a bowl. Cool slightly.

3 Cut eggplant in half lengthways and scoop out the flesh. Transfer to a large bowl, discarding the skin. Stir in garlic, lemon rind and juice, and half the oil. Season to taste.

4 Combine sumac, paprika, coriander and the remaining oil in a small bowl. Reserve 2 tablespoons of the spice mixture. Rub lamb all over with the remaining mixture. Cook lamb on the grill for 6 minutes (a little longer for forequarter chops), turning halfway, or until charred and cooked. Brush with reserved spice mixture.

5 Combine tomatoes, chickpeas, shallot and dill in a small bowl. Season.

6 To serve, spoon eggplant onto a serving platter. Top with the tomato mixture and lamb. Scatter with the extra dill sprigs.

Pork & kimchi burgers

SERVES 6

PREP + COOK TIME 45 MINUTES

800g pork mince