Lamb, Lentils + Smoky Aubergine with a Rodeo Disco Twist

BBQs are not just for good weather, the Big Green Egg is the hero of all weather outdoor cooking and so I thought I’d put the Mini Max to the test on a drizzly Scottish afternoon.

Adding pickle brine to sautéing onions is possibly my fave food discovery of the year so far, and a great way to not let any of that delicious Rodeo Disco pickle juice go to waste. The spice mix used in this dish is similar to the spices I developed for the the Rodeo Disco pickles, and of course it wouldn’t be a Goat Rodeo Recipe if we didn’t find a way to bang in a few extra pickles in some new and exciting way - this really is a triple whammy winner all round when it comes to flavour.

Aubergines are perfect for BBQing - they soak up flavour and smokiness like there’s no tomorrow and you only have to watch the recipe video on our instagram to see how god damn sexy they are to scoop out when cooked.

Regrettably I’d already scranned the farmhouse loaf of bread before taking any pics, but scooping this straight out of the skillet with a good old hunk of bread is the ideal way to eat it. The Le Creuset Round Skillet fits perfectly on the Mini Max too. 

1. Light the Big Green Egg

2. Whilst it’s heating up (set both the top and the bottom vent to 3/4 open, and aim for 200c) pat dry and rub over 1 teaspoon of crushed pink pepper corns.
3. When the Egg is around 200c, pop your aubergines on the griddle whole and close the lid.
4. Whilst the aubergines are busy getting smoky and soft and starting to collapse, slice your onions, crush your garlic and chop the parsley.
5. Once the aubergines have started to collapse (they will get quite black on the outside), move them to the side of the griddle and place the lamb steaks in the direct heat in the middle of the grill with a knob of butter on top of each one and close the lid.
6. After 3 minutes, check the underside to make sure it has browned nicely and then flip the lamb over for another 2 minutes. Remember to burb the big green egg when opening it so it doesn’t flame up from the butter and fat!
7. I prefer to cook lamb medium rare, for this you want an internal temp of 50-55c coming off the grill (it will will raise a few more degrees when resting).
8. Take the lamb off cover with foil and leave to rest.
9. Pop your cast iron skillet on the griddle (I’ve used the Le Creuset round skillet from their sexy new BBQ Collection), add the last knob of butter, the onions, the garlic, the rest of the dried spices, close the lid and let it heat up for 10 minutes, giving it a wee stir every so often.
10. When the onions have softened, add in a generous splash of pickle juice and close the lid for another couple of minutes until the onions have soaked up the pickle juice.
11. Add the lentils, stir through, close the lid.
12. Whilst this is doing its thing and those beautiful flavours are mingling, slice the lamb up and scatter with a pinch of flaked sea salt.
13. Take the skillet off the heat, stir through a handful of Rodeo Disco Pickles, throw in the parsley, add a few dollops of greek yoghurt and pile the lamb on top.
14. Eat straight out of the skillet with some crusty bread!