Mixed grill

Mixed grill

5saves
1hour5min


Be the first to make this!

There is nothing complicated about cooking a mixed grill, but it does require your undivided attention until it goes to the table.

Lynn Cole

Ingredients
Serves: 8 

  • 8 lamb kidneys, skinned, halved and cored, rinsed and dried with paper towels
  • 8 lamb cutlets, trimmed of excess fat
  • 8 beef fillet steaks, each about 125 g, or 1 kg rump steak, cut into 8 pieces
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 rashers streaky bacon, rind removed
  • 8 pork sausages
  • 8 tomatoes, halved
  • 8 large, flat mushrooms, peeled

Directions
Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

  1. To prepare the meats, brush the kidneys, lamb cutlets and steaks with olive oil and season well with the salt and pepper. Put the bacon rashers on a board and stretch them with the back of a knife, cut in half, then roll up and thread the rolls on two skewers.
  2. Preheat the oven to 150°C. Put two large, heatproof serving dishes into the oven to warm. Heat the grill to high and grill the ingredients in the following order, removing them as they are cooked and putting them on the dishes to keep hot in the oven. First, grill the sausages and kidneys for 8–10 minutes, turning frequently, then grill the lamb cutlets and bacon rolls for 5–6 minutes. Next grill the steaks for 2–3 minutes on each side. Finally, remove the rack from the grill pan, add the tomatoes and mushrooms and brush with the hot fat remaining in the pan. Season to taste with salt and pepper and grill for 2–3 minutes.
  3. Arrange the tomatoes and mushrooms on the dish with the meats. Skim all the fat from the juices remaining in the grill pan and spoon the juices over the meats.

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