Donal Skehan’s sizzling BBQ recipes – harissa lamb, shellfish with nam jim dressing and brisket buns

The perennial debate between charcoal and gas grills adds another layer of complexity to the Irish barbecue experience. Charcoal devotees swear by the smoky flavour imparted by burning hardwoods or charcoal briquettes. On the other hand, gas grills offer a level of convenience and control that appeals to many and is perhaps a slightly more reliable option.

However, regardless of one’s allegiance to charcoal or gas, the key is having reliable and adaptable recipes which require minimal effort and maximum pleasure. This week, I have three which aren’t burgers and sausages and will help to up your grill game.

I am addicted to the nam jim dressing in the barbecue seafood recipe here. It encapsulates all that I love about Thai cuisine, in its funky, spicy sour umami glory, and makes the perfect liquor to douse the charred shellfish in hot off the grill. The seafood here is merely a suggestion. Most will work well, though avoid white fish on the barbecue unless you fancy scrubbing charred bits off the grill for weeks to come.

Summer lamb is an ideal barbecue meat. The coals provide a smoky contrast to the sweet meat. Both shoulder or leg of lamb deboned and butterflied work well for the recipe here and are often overlooked for this season’s cooking. To balance the heat and sweetness of the lamb, grill radicchio and endive to accompany it. In the absence of both bitter leaves, which barbecue beautifully, use Baby Gem or romaine lettuce heads, split in half.

In Texas, barbecue brisket is legendary, slow-cooked to tender perfection over wood smoke. This flavourful cut, from the cow’s lower chest, is the star of the recipe here for barbecue brisket buns. Enjoyed in slices or sandwiched in soft brioche buns with barbecue sauce and coleslaw will help step up your barbecue offering this summer.

BBQ Shellfish with Nam Jim Dressing

Cook time 15 minutes

Serves 4

Ingredients

• 1 tbsp sunflower oil
• 4 cloves garlic, finely grated
• 1 red chilli, finely chopped
• A good handful of coriander, finely chopped
• 300g clams, cleaned and prepared
• 250g mussels, cleaned and prepared
• 8 prawns
• 8 langoustines
• 6 baby squid, cleaned and prepared

For the nam jim dressing:

• 1 lime
• 75ml fish sauce
• 2 tbsp caster sugar
• 3 garlic cloves, crushed
• 2 green chillies, finely chopped
• 1 red chilli, finely chopped
• Small handful coriander, roughly chopped

Method 1. For the nam jim dressing, whisk together the lime, fish sauce and caster sugar. Stir through the garlic, chillies and coriander.

2. In a large mixing bowl, combine the sunflower oil, garlic, chilli and the chopped coriander. Add the seafood and toss to combine.

3. With a hot griddle pan or over a high heat on the barbecue, cook the marinated seafood. Cook for 2-3 minutes either side or until cooked all the way through and the mussel and clam shells have opened completely.

4. Transfer to a serving platter and serve with the nam jim sauce for dipping.

Orange Harissa BBQ Lamb with Charred Greens

Cook time 45 minutes + marinating time

Serves 6

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves, sliced thinly
• 3 rosemary sprigs, leaves finely chopped
• Sea salt and ground black pepper
• 1.5kg boneless shoulder of lamb

For the orange harissa sauce:

• 5 tbsp harissa paste
• 5 tbsp extra-virgin olive oil
• 1 garlic clove, finely grated
• Zest and juice of 1 orange
• 1 tbsp lemon juice

For the charred greens:

• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 2 radicchio, sliced in quarters
• 4 endives, trimmed, sliced in half
• 10 spring onions, trimmed, chopped in half

Method 1. Whisk together the ingredients for the orange harissa sauce.

2. Add 3 tablespoons of the orange harissa sauce to the olive oil, garlic, rosemary and a generous seasoning of salt and pepper. Whisk until combined.

3. Using a small, sharp knife, poke holes all over the flesh of the lamb, before massaging with the marinade, and allow to marinate for at least 30 minutes or covered in the fridge overnight.

4. Once ready to cook, heat a barbecue to a high heat.

5. Meanwhile, prepare the charred greens side dish. In a large mixing bowl, whisk together the extra-virgin olive oil and balsamic vinegar with a generous seasoning of sea salt and ground black pepper. Add the radicchio, endives and spring onions and toss to coat.

6. When the barbecue has come up to a high heat, add the vegetables and cook until charred on all sides. Remove to a plate, cover and keep warm.

7. Add the lamb to the centre of the grill and cook on both sides for 3-4 minutes before lowering the temperature, covering with a lid and cooking for approximately 30 minutes or until a meat thermometer reads 60C-65C for medium-rare. Turn the meat halfway through the cooking time and shield with tin foil if the lamb takes on too much colour.

8. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, cover with tin foil and allow to rest for about 5 minutes.

9. Slice the lamb thinly and serve with charred vegetables and a generous drizzle of the remaining orange harissa paste.

BBQ Brisket

Cook time 7 hours

Serves 4

Ingredients

• 1 tbsp sea salt
• 1 tbsp light-brown sugar
• 1 tbsp smoked paprika
• 2 tsp mustard powder
• 1 tsp ground black pepper
• 2kg piece of beef brisket
• 500ml store-bought BBQ sauce
• 1l beef stock

For the slaw:

• ½ head red cabbage, finely sliced
• ½ head white cabbage, finely sliced
• 1 red onion, very finely sliced
• 3 carrots, julienned
• 100ml mayonnaise
• Zest and juice of 1 lemon
• Salt and pepper

To serve:

• Brioche buns

Method

1. Mix together the salt, sugar, paprika, mustard powder, and the black pepper. Remove the brisket from the fridge and rub the spice mix into the meat and set aside for a few hours to come to room temperature.

2. Preheat your oven to 140C/120C fan/280F/Gas Mark 1.

3. Pour half of the barbecue sauce over the brisket and rub in, then place into a large, deep roasting tray. Pour the stock over the brisket and cook for 5½ to 6 hours until the brisket is completely tender.

4. Remove the brisket from the oven, strain away the liquid and turn the heat up to 220C/200C fan/425F/ Gas Mark 7. Smother the brisket with the remaining barbecue sauce and return to the hot oven for 20 minutes until charred.

5. While the brisket cooks, mix all the ingredients for the coleslaw together and toast your brioche buns.

6. When the brisket is cooked, slice it up and serve with the coleslaw and toasted brioche buns.