4 frenched lamb cutlets (200g) 'Frenched' means the fatty tail bit of the chop's been cut off
3 lamb fillets (300g)
1 teaspoon cracked black pepper
2 tablespoons olive oil
4 thin lamb snags (320g)
4 small egg tomatoes (240g), halved
4 medium flat mushrooms (320g)
4 baby eggplants (240g), halved lengthways
8 baby brown onions (200g), halved
2 cloves garlic, crushed
200g piece lamb liver, sliced thinly – go on, it's good for ya
2 tablespoons plain flour
2 tablespoons balsamic vinegar
1 tablespoon fresh oregano leaves
1. Bung cutlets and fillets in large bowl with pepper and half of the oil; toss to coat in mixture. Cook cutlets, fillets and sausages on heated oiled grill plate until cooked as you like. Cover to keep warm.
2. Combine tomato, mushrooms, eggplant, onion and garlic with remaining oil in large bowl. Cook vegetables on heated grill plate until just tender.
3. Meanwhile, toss liver in flour; shake off excess. Cook liver on heated oiled flat plate until cooked as desired.
4. Serve meat and vegetables, sprinkled with vinegar and oregano.
Spice up your snagsThe days of sausages being little more than off-cuts squeezed into saggy skins are long gone. Snags have come up in the world, and you can get a huge variety from any decent butcher. For this dish try something with strong Mediterranean flavourings like sun-dried tomatoes, porcini mushrooms or oregano.
Primo Estate 'Il Briconne' Shiraz SangioveseSangiovese is the major grape of Tuscany and the heart of Italy's famous Chinati. This dinky-di version has a splash of true-blue shiraz.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
Photo: Steve Brown