My mixed grill

Name: My mixed grill
Yield: Serves 8 Main Course Portions
Ingredients: 16 rashers bacon; 4 corn cobs – in their husks; 8 (160 g) Merguez sausage – 1 × 20 g sausage per serving; 8 × 80 g lamb cutlets – French trimmed, but not removing too much fat; olive oil to coat lightly; 120 ml beef jus – 15 ml per serving; 8 small bundles micro watercress shoots – 1 per serving; 8 heirloom tomatoes – about 50 g each; coarse salt; olive oil

Preparation info

Serves
8
Main Course Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

I would normally love an egg with this. Also pommes pailles or straw potatoes but I try Banting most days. One of my favourite meals to eat for breakfast.

Ingredients

Lamb cutlets

8 × 80 g lamb cutlets – French trimmed, but not removing too much fat

Main course

Method

Place the lamb cutlets on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature. I like to cook lamb medium – you can read more about this in ‘Meat – cooking temperatures’. Remove the cutlets from the heat and rest for 10–20 minutes in a warm place such as a 50°C warming drawer.

To cook the baco