Bbq Chicken, Lamb & Vegetables - Neil Perry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 5/8 kg whole chickens (butterflied or splatchcocked, 3.5 lb.)
• 2 tablespoons unsalted butter, softened
• 1 tablespoon sage, chopped
• 1 tablespoon rosemary, chopped
• 1 garlic clove, chopped
• sea salt, to taste
• fresh ground black pepper, to taste
• olive oil, to taste
• 500 g lamb shoulder (butterflied and flattened with excess fat and membrane removed -1.1 lb.)
• 1 radicchio or 1 red chicory, quartered
• 2 baby fennel, quartered
• 4 sweet peppers, as many as desired
• 4 chilies, as many as desired (optional)
• 1 large spanish onion, sliced 1-cm thick (.4-in thick)
• 1 kumara or 1 sweet potato, sliced thick, par-boiled
• red wine vinegar, to taste

Recipe

• 1 mix the garlic, sage & rosemary together with the butter & a pinch of salt.
• 2 split the chicken in half & stuff the butter under the skin of the chicken breast.
• 3 season the chicken, splash with olive oil & char-grill on the bbq, skin side down first until well colored & just cooked through (160f/71c). let rest for 5 minutes.
• 4 season the lamb well, splash it with olive oil & bbq to medium rare (140f/60c), about 20 minutes. let rest for 5 minutes.
• 5 splash all the vegetables with olive oil & season with sea salt.
• 6 char-grill on the bbq, until well colored & soft.
• 7 serving:.