Jun 23

Your Face Here-Tim Jugmans

Several home chefs jumped at the opportunity to win two Aussie lamb racks, two lamb legs and a carving kit. The lucky winner selected for this quarter is Tim Jugmans. To learn more about his dish, check out his interview. You could be the winner next quarter, so head to our Facebook page and upload a picture of your dish.

AL: Congratulations Tim and thanks for being a fan of Australian Lamb! Your dish looks amazing. What was your inspiration?

TJ: I look for an aesthetically pleasing dish. The vibrant green of the pea puree and the bright red vine tomatoes provide a great background to the lamb lollipops.

AL: Most chefs have a few tricks up their sleeves. What’s your secret to a great meal?

TJ:  Use quality ingredients like Australian lamb.

AL: For people who have never tried lamb, how would you describe the taste to them?

TJ:  Now that is a hard question. Imagine a gourmet piece of beef with a stronger, tastier meaty flavor.

AL: We can’t let you leave without asking for your recipe. Would you mind sharing it with other home chefs?

TJ:  I cooked this on my Broil King Keg, so the method applies to a charcoal BBQ grill. 

4 tablespoons chopped fresh rosemary

5 cloves of minced garlic

6 tablespoons quality olive oil

0.5 teaspoon coarse ground black pepper

The biggest Australian rack of lamb you can find

1) Mix all the ingredients (except the lamb) to form a wet rub.

2) Cut the rack into serving pieces of 2 bones each

3) Apply the wet rub to  lamb and leave in the fridge overnight in a Ziplock bag

4) Heat the BBQ grill up to 180F and add a couple of apple chunks for some smoke flavor.

5) Warm the meat up cooking on indirect heat until the internal temperature is 110F, approximately 5 minutes per side.

6) Wrap the bone ends with foil so they don’t burn.

7) Quickly crank the BBQ up to 600F and cook with direct heat until the internal temperature is 125F, turning the meat every minute or so. This will give it a nice crust.

8) Sprinkle some coarse Kosher salt to taste.

Serve with pea puree, roasted vine tomatoes and small golden potatoes.

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