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from the kitchen of Sharmagne Leland-St. John
20 minutes before grilling prepare the grill by
lighting it and allowing the heat to burn off any
residue left on the grill. Use a wire brush to
remove the ash residue.
4 lamb cutlets
2 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 tablespoon rosemary, minced
Salt and pepper to taste
3 tablespoons olive oil
In a skillet sauté the garlic, add the herbs and
cook for 3 minutes. Let cool. Rub the cutlets
with the salt and pepper then with the cooled
herb and garlic mixture.
4 prime eye fillet steaks, seasoned with your
favourite steak seasoning, grilled to desired
degree of doneness
4 gammon steaks cut into 3/8 inch rounds weighing
approximately 12 ounces each
4 Blood Puddings (grill gently as they tend to fall
8 fried eggs
Bell peppers, seeded and sliced into squares
On metal skewers, alternate the mushrooms,
tomatoes, peppers, and onions. Place on upper
rack in grill.
Blood puddings or black pudding can usually be
found in specialty shops or ask your butcher where
to obtain them.