I am crazy about mixed grills — they are something my mother always made for us and remind me of restaurants in Greece where you can just order lamb chops by the kilo and they come out barbecue-grilled with oregano and
Beat the butter and herbs together. Put on a sheet of foil in a fat little sausage shape, roll up tightly and put in the fridge to firm up.
Preheat the barbecue or chargrill. Rinse the potatoes and prick the skins here and there. While they are still wet, lay each potato on a square of foil. Sprinkle quite generously all over with salt, then wrap up the foil parcels tightly. Do the same with the onions. Put the parcels directly into the coals, if that’s the style of your barbecue, or over the flame on a rack. Cook for 10 minutes, turning a couple of times with tongs, before you add the meat.
Meanwhile, mix the lemon juice with the oil and add the oregano. Add a few grinds of black pepper and
Check that the potatoes and onions are soft, then unwrap and add to the platter. Cut a deep slash in the potatoes, pinch their bottoms to fluff them up and then mash the tops a bit with a fork. Top with sour cream or yoghurt. Slice the herb butter and serve alongside some plain butter for people to have with their corn.
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