You never quite know what will come out of the Showtime kitchen. One day they’re catering for hundreds at a wedding, the next day thousands for a corporate shindig, and yet the next night the stage is set for superstars to sing their hearts out. The real stars are in the kitchen though, with Executive Chef Lana Cargill leading a team of talented chefs to cater for happenings at Showtime and The Cargo Hall.
We asked Marcus Irwin, Head Chef at Showtime for his favourite Summer recipe, and he kindly shared this Marinated char-grilled lamb with flavours of Greek salad and lemon yoghurt. This is not your average Greek salad – it’s refreshing, perfectly balanced and certain to be a crowd-pleaser! Feel free to send us pics if you make it – we’re on Facebook, Twitter and Instagram (#swpromenade).
Marinated char-grilled lamb with flavours of Greek salad & lemon yoghurt (Gluten free)
1kg boneless lamb – backstraps, fillet or rump
2 Tablespoons extra virgin olive oil
1 tsp chilli paste
2 tsp Cumin
Zest of one lemon
2 cloves Garlic, crushed
Lemon & Cumin Yoghurt
200ml Greek Yoghurt
1 tsp Cumin
Salt, pepper, lemon juice
Char-grilled, marinated red capsicum, sliced
Kalamata olives, quartered
Shallots, finely sliced
Assorted Heirloom tomatoes
Watermelon, finely diced
Cucumber, finely diced
1. Combine marinade ingredients with lamb
2. Refrigerate overnight for 24-48 hours.
3. Char-grill on hot grill or barbecue, rest.
Lemon & cumin Yoghurt
1. Combine all ingredients
2. Add salt & pepper to taste.
1. Arrange salad ingredients on plates or serving platter
2. Dress with olive oil and lemon juice
3. Slice lamb, arrange over salad
4. Top with Lemon & cumin yoghurt
Serves 4 people