200g red capsicum, seeds & membrane removed, grated and drained
150g brown onion, grated
10g seven-spice mix
12g garlic, crushed
15g salt flakes
15g freshly ground black pepper
Vegetable oil for cooking
Serving Suggestions
Fattoush salad
Salsa verde and salsa roja
Potato wedges
For the kofta, place the lamb in a medium bowl with the onion, parsley, red capsicum, salt, pepper, seven-spice mix and garlic. Bind together well.
Pour a little oil into shallow bowl and use it to lightly oat your hands to stop lamb sticking to them. Roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 1 hour to firm.
Bring Barnsley chops and lamb rumps to room temperature and marinate in oil and chopped rosemary. Pre-heat grill over high heat. Place chops and rumps on grill and cook to medium rare.
Remove chops and lamb rump from grill. Set aside, covered loosely with foil, to rest.
Reduce heat to moderate. Add sausages and kofta to grill, turning regularly for 8-10 minutes until cooked.
Carve lamb rump across the grain. Serve with fattoush salad, salsa verde, salsa roja and potato wedges.
