My mixed grill


Preparation info

  • Difficulty


  • Serves


    Main Course Portions

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
The Tulbagh Hotel

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.


Lamb cutlets

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


  • 16 rashers bacon

Grilled corn

  • 4 corn cobs – in their husks
  • olive oil to coat lightly
  • seasoning


  • 8 heirloom tomatoes – about 50 g each
  • olive oil
  • coarse salt
  • 8 (160 g) Merguez sausage1 × 20 g sausage per serving
  • 120 ml beef jus15 ml per serving
  • 8 small bundles micro watercress shoots – 1 per serving


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 bacon, grill over the coals until just crisp and serve immediately.

Clean the corn cobs and reserve the husks for later. Place the corn cobs on the grill, lightly brushed with olive oil, and grill until slightly charred. Season and cut the corn kernels from the cobs in slices, and keep warm.

Dress the tomatoes in olive oil and place on an oven tray. Place in a wood-fired oven and roast until soft and blistered. Alternatively, roast in a 180°C oven until the same outcome is achieved. Season with coarse salt and serve immediately.

Take the previously reserved corn husks, and cut them in half. Place on the grill to dry, until the husks begin to curl from the heat. Colour slightly and reserve for the garnish.

To assemble, place a lamb cutlet and 2 slices of bacon on each plate. Arrange the corn, tomato and sausage as desired, and finish with 15 ml beef jus per serving, a small bundle of watercress, and corn husks to garnish.