• sandrabrandalise


Updated: Jul 4, 2020

COOKBOOK:  Better Homes & Gardens - BBQ cookbook

I'm not sure how this can be both Armenian and Italian but someone thought it could fall into the same category. Armenians love their lamb and love their BBQs. Their flavours are richer than Italian cooking and maybe the introduction of cumin in this recipe pushed it to earn this name.

I don't know, but what I do know is that it was delicious!

Hope you enjoy


Makes 6

6 lamb shoulder or forequarter chops

1 tablespoon of oil

1 cup tomato pasta sauce

1/2 cup onion, chopped

1/3 cup lemon juice

1/4 cup of pickles, chopped

1/2 cup of green capsicum, chopped

2 tablespoons of sugar

Salt & pepper

1 teaspoon of cumin

2 tablespoon marjoram (dry)

1 tablespoon dill (dry)

In a saucepan heat oil. Fry onion for a minute, add capsicum and pickles (not shown on video), tomato pasta sauce, cumin, dry herbs, salt and pepper and lemon juice. Bring to boil and simmer for 10mins.

Light up the bbq. Cook the meat to your desire. Take each piece and coat it in the sauce.

Ready to serve.

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