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Get grilling: Irish BBQ recipes

With Canada Day upon us, we know what you all have on your mind – BBQs!!! Take some of Ireland home by making one of these fantastic BBQ recipes this weekend.

To me, barbeques mean friends and family gathering around for some well smoked grub and to take turns to be grill-master. It also means BBQs and long weekends – for some of us up at the cottage. This Canada Day, why not whip up some delicious Irish BBQ favourites!

This time of year, Irish lamb is in season so we used this as inspiration for these recipes, which was shared by our friends at Bord Bia…bon appétit.

Spicy Lamb Cutlets with Guacamole and Cherry Tomato Salsa Spicy lamb cutlets with guacamole


  • 12 lamb cutlets, well trimmed
  • 2 tbsp olive oil

Spice Mixture

  • 1 tsp cumin ground
  • 1 tsp coriander, ground
  • 2 tsp paprika
  • Salt and black pepper


  • 2 avocados, stone removed, peeled
  • Juice of 1 lemon
  • 3 tbsp. half-fat crème fraiche or sour cream
  • 2 scallions, chopped
  • Dash of Tabasco
  • Salt and black pepper

Tomato Salsa

  • 8-10 cherry tomatoes, chopped
  • 1 cucumber, chopped
  • 1 red onion, finely chopped
  • 1-2 chillies, chopped 2 tbsp.
  • Fresh coriander, chopped
  • Juice of 1 lemon
  • 2 cloves garlic, chopped
  • 3 tbsp. olive oil
  • Salt and black pepper


  • Drizzle the olive oil over the cutlets.
  • Combine the spice mixture ingredients.
  • Dip the cutlets in the mixture. Shake off the excess.
  • Grill or barbecue for 3-4 minutes on each side.
  • Mix all the guacamole ingredients in the food processor and taste for seasoning.
  • Mix the salsa in a large bowl.

Serving Suggestions

Serve the crispy cutlets with the salsa and the guacamole on the side.

Minced lamb burgers with sour cream dressing

Serves 4


  • 1 lb minced lamb
  • ½ tbsp oil 1 onion, finely chopped 1 tbsp curry paste 1 tbsp scallions, chopped Salt and black pepper

Sour cream dressing

  • 4.2oz (¼ pt) soured cream
  • 1 tbsp curry paste
  • Seasoning
  • 1-2 tbsp chopped scallions
  • Pinch of sugar
  • Dash of white wine vinegar


Place the lamb in a large bowl, heat the oil in a pan, sauté the onions. Add the curry paste, cook for a minute of two – cool. Stir the mixture through the minced lamb plus the scallions and seasoning. Shape into 4 lamb burgers (they could be frozen also at this stage). Heat the barbeque. Cook the lamb burgers for five to six minutes on each side. Meanwhile mix the soured cream with the curry paste, seasoning, scallions, sugar and vinegar. Taste for seasoning. Serve the lamb burgers, on a burger bun, with a spoonful of the dressing, salad and some finely chopped red onion and fresh chilli (optional).

Barbequed Portobello Mushrooms

If you think lambs are best left frolicking in fields rather than on your plate, blogger Aileen offers up a simple veggie recipe for an Irish barbeque.

Yes even us vegetarians get invited to BBQs sometimes. Sure the meat-grilling is just the flimsy excuse to spend sunny Saturdays stretched out on deck chairs sipping cold beer without raised eyebrows from neighbours. Vegetarians can toast to that. But we need some nourishment too. Which is where the superIrish mushroom comes in billowy BBQ cape.

Take a few palm-sized Portobello mushrooms, and marinate with olive oil, crushed garlic, sea salt and black pepper for 15 minutes.

The pop them onto the barbeque grill for at least 7 minutes on the bottom, 5 on top. When they’re done, add some feta cheese or vintage Irish cheddar and put them between a toasted bun with some lettuce leaves.

Then watch the meat-eaters try to control the look of jealousy across their faces. Delish.

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