With the warmer spring weather making an appearance, you might be wondering what you can do to take advantage. Since we are currently limited in terms of getting outdoors and socializing as we normally would, we might have to look elsewhere for our fix of springtime vibes.
Fortunately, your grill isn’t going anywhere! And though grocery stores aren’t stocked with antibacterial cleaning products, most are fully stocked with all the ingredients you need for a perfect barbecue.
Gathering over a grilled springtime meal is a perfect antidote to some of our current woes. It is also a great opportunity to refine your grilling techniques for the inevitable post-COVID-19 family gatherings.
We want to provide you with one adaptable recipe that you can use as inspiration for your springtime grilling. Complete with a meat and vegetarian option, we are sure that you’ll find something to your taste!
What you’ll need:
- 2tsp minced garlic
- 1tsp rosemary
- ½ tsp thyme leaves
- A dash of cayenne pepper
- 1tsp sea salt
- ¼ cup lemon juice
- 2tbsp olive oil
- 4 lamb chops, around ¾-inch thick
To make these lovely lamb chops on the grill, just follow six easy steps below. Lamb is at its most tender in the spring, and the flavor only improves into May and June.
- Mix all ingredients in a bowl, apart from the lamb chops.
- Leave the chops to marinate in a container.
- Coat the chops in the other ingredients, making sure they are well covered.
- Let them marinate for at least an hour, but if you can leave them overnight they’ll soak up even more flavor!
- Wait for the chops to come to room temperature (around 20 mins). Discard the marinade.
- The chops are ready to grill! If you want them medium, try around 3 ½ minutes per side.
What you’ll need:
- 2 pounds sweet potatoes
- 4tbsp olive oil
For the cilantro-lime dressing:
- ¼ cup finely chopped fresh cilantro
- 1tsp of lime or lemon zest
- 2tbsp of lime or lemon juice
- ¼ cup olive oil
- Dash of salt
Sweet potatoes are the perfect starch if you want a colorful plate to celebrate spring. Their classic orange color only looks more delicate with a tasty dressing, so they will make a great addition to your grilled lamb chops.
- Heat your grill while slicing your sweet potatoes lengthwise. Coat these slices with salt and olive oil.
- Make your cilantro-lime dressing by combining all dressing ingredients in a bowl.
- With your grill raring to go, cook each potato slice for around 3-6 minutes on each side until grill marks appear.
- When cooked, combine the sweet potatoes in a bowl with your dressing before serving hot with the lamb chops!
What you’ll need:
- 16oz asparagus
- 1tbsp vegetable oil
- 1 lemon
- Croutons or small ciabatta loaf
- 2oz arugula
- 5 pieces of prosciutto (optional)
- 2tbsp toasted almond flakes
- 1 large ball burrata/mozzarella
- 1tbsp olive oil
The perfect grilled salad for springtime – asparagus has a very limited season. When the time comes in spring it can make the perfect salad ingredient when paired with creamy burrata cheese.
Parma ham is an optional ingredient if you want your salad to contain some meat.
- Heat your grill, throwing ¾ of your asparagus on when it is hot enough. Season with salt and pepper, grilling until they have blackened. Once off the grill, squeeze the juice of half a lemon over the asparagus.
- Char your ciabatta before cutting into cubes and tossing into a bowl (or use croutons). Peel your remaining asparagus into ribbons before adding it to the bowl alongside rocket leaves, once the contents has cooled.
- Tear up your burrata cheese and sprinkle over the salad. Also add almond flakes, more lemon juice and olive oil.
What you’ll need for the rhubarb mint syrup:
- 2 cups roughly chopped rhubarb
- ½ cup sugar
- ½ cup water
- ½ bunch fresh mint
What you’ll need for the cocktail:
- A few sprigs of fresh mint
- 1.5 oz rhubarb mint syrup
- 2 oz lime juice
- 1.5 oz white rum
- A splash of soda water
- 1 stalk of rhubarb for garnishing
A seasonal twist on a classic mojito, rhubarb plants flower and are harvested in early spring. A perfect accompaniment for your grilled meal, this cocktail is bubbly, sweet and syrupy.
- Over high heat, combine rhubarb with sugar, water and mint in a saucepan. Simmer for 15 minutes after it has come to the boil. When done, strain the mixture through a fine sieve so you are left with a syrup.
- In a glass, put some sprigs of mint and top with crushed ice. Then, pour in your rhubarb syrup, lime juice, rum and soda water.
- Peel the stalk of one rhubarb into ribbons for garnishing. Use alongside mint and some lime wedges.
Creating a beautiful springtime meal straight from the grill is simple. A few core ingredients and you’re ready to enjoy the fruits of your labor. Enjoy cooking these new recipes and enjoy the company of a few close friends or family members.