This recipe is the result of paid partnership with Yellow Tail Ireland on Instagram, all photography, content and statements are my own. Enjoy [yellow tail] sensibly
Yep. I have completely lost the plot; I went and did a barbecue in the pouring rain in January in Ireland! It was for a good cause though, as its Australia Day this weekend and I got invited by Yellow Tail Ireland to create a barbecue recipe for the occasion. I wanted the recipe to be an absolute feast, so I went to create the ultimate surf & turf platter: ribs with a homemade barbecue sauce, lamb rack marinated in thyme & rosemary olive oil, steak with black pepper and whiskey smoked sea salt, prawns with chilli flakes and garlic, crab claws and a pesto dip and some tzatziki mayonnaise.
This is of course a recipe that takes up quite a lot of time to make. Some of the ingredients need to marinate overnight and you of course need to take your time cooking that beautiful lamb, as it is quite a big piece of meat. I can’t recommend enough that you buy all of these ingredients from your local fishmonger and butcher, as the quality is just absolutely superb. I bought my meat in Whelans Butcher – Clonmel, and my seafood in Fine Fins – Clonmel, a bit of a spin from where I live but absolutely worth it.
Serves: 4 people
- 900g bacon ribs
- 1 lamb rack
- 700g beef rib beef on the bone
- 500g large prawns
- 250g crab claws
- FOR THE LAMB
- 5 twigs of thyme
- 3 twigs of rosemary
- 2 teaspoons of dried sage
- 50ml olive oil
- FOR THE RIBS
- 1 tin chopped tomatoes
- 4tbsp tomato uree
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 3 crushed cloves of garlic
- 1 onion, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon English mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika powder
- dry rub (or 3 tablespoons brown sugar, 1,5 tablespoon paprika powder, 1/2 tablespoon of salt, 1 teaspoon garlic, few grinds of black pepper)
- FOR THE BEEF
- black pepper
- smoked sea salt (I used Teeling Whiskey smoked sea salt)
- FOR THE SEAFOOD
- red chilli flakes
- olive oil
- tzatziki mayonnaise
Optional: serve with asparagus, long red peppers and mushrooms filled with garlic butter all cooked on the barbecue
Make sure your barbecue has a middle zone with more heat then on your sides, as nearly all our food has to be cooked on high heat for a bit, then on lower heat for the rest of the time.
The lamb needs to marinate overnight so we’re going to start with this one. Rub olive oil on all sides of your lamb rack, wrap kitchen string around it if it’s not there already and cut diagonal lines across the top. Place half of the twigs under the string, for the other half we’re going to put some at the bottom of a casserole with some olive oil, and push the other part down into the slits we made across the top. Place the lamb in the casserole, cover with clingfilm/bee wraps and place in the fridge overnight.
Take your lamb out of the fridge half an hour before you’ll grill it. Wrap the bones in tin foil. Place on the hottest part of your barbecue and sear the lamb on all sides, then remove it to the milder part of your barbecue. The lamb will have to cook for about 1-1,5 hours depending on the thickness. As you can see in the photo the lamb I used was very thick so we needed at least 1,5 hours to get it cooked. Let it rest for 10 minutes off the grill before carving them up.
Before marinating our ribs, remove the membrane from the bone side of the rib (or ask your butcher to do it)
Our ribs also need to marinate overnight, but we’re only going to use the dry rub for this. Either make it yourself or use a store bought version and rub it all over the ribs. Place in a fridge overnight.
For the sauce cook the onion and garlic on medium heat in a sauce pan/pot, add all the other ingredients and let it simmer for 20 minutes, set aside.
Brush the ribs with the barbecue sauce and grill for half an hour. Re-apply more sauce every 10-15 minutes on both sides. Place in tin foil after an hour and cook for another hour – remember to keep them juicy by adding more sauce every 10-15 minutes. Place back on the grill without tin foil at the end for just a few minutes on both sides.
Take the beef out of the fridge when you fire up the barbecue, to let it come to room temperature. Sprinkle black pepper on both sides and do the same with your salt. Our beef won’t need as much cooking time as the other ingredients as it only needs to be cooked for about 8-10 minutes on each side as it is quite a thick and large piece. If yours isn’t as big: a standard steak will need about 2 minutes on each side to be rare, 4 to be medium and 5-6 to be well-done. So start off with these times, have a look and then cook some more if you find it to be too pink.
Crab claws & prawns
I personally find it a lot easer to grill prawns if they’re on a skewer, but it’s not absolutely necessary to do this. Drizzle olive oil over the prawns and sprinkle with red chilli flakes. We’re not going to do anything with the crab claws apart from drizzle some oil on them.
Just as with the beef, these won’t need to cook long at all and they’ll be the food that goes on the barbecue last. Both prawns and crab claws only need to cook for a couple of minutes on both sides.
If you’d like to serve this with some extra vegetables, then you can grill asparagus on the barbecue for about 15 minutes, long red pepper sliced in half lengthways for about 20 minutes and mushrooms with garlic butter for about 10-15 minutes as well until the butter has melted.
Enjoy [yellow tail] sensibly