Last weekend, Chefs Tom Douglas and Thierry Rautureau challenged each other to grill off and you guys LOVED their recipes so much, you’ve been asking us for them.

So, here they are:

THIERRY’S LAMB ON THE GRILL
Leg of lamb – boned out and butter flied to about 2″ thick

Thierry’s ‘special rub: grind 60% Salt, 40% mix of spices such as coriander, cumin, sage, mint, lavender, red pepper powder and mix all together
Rub the lamb with olive oil, rub the salt spiced rub all over the lamb
Grill away from the coals starting at about 400 degrees

SIDE VEGIES:
Slice zucchinis in half lengthwise and rub with olive oil, salt and pepper
Cut a big onion in 3 thick slices, rub with olive oil and smoked paprika and salt
Cut an eggplant into 1/2 inch thick lengthwise, salt the slices and let cure for an hour and then flip on the other side.
It is better if the slices are on a cake rack. Pat dry after 2 hours and drizzle heavy with olive oil and ground peppercorn
Cut the bottom part of green asparagus, rinse them off under cold water and pat dry.
Drizzle olive and salt over the asparagus.
Grill all the vegetable on all sides and serve with the lamb sliced very thin.

Tip/tricks
-Cut/insert slivers of fresh garlic clove into the lamb fat & meat
-Do not forget to let the meat rest for 25minutes after you take it off the grill.
-Yogurt, lemon juice, chopped chives, salt & pepper makes a great sauce to accompany your grilled lamb & veggies.

TOM’S ORANGE PEEL CHICKEN (THIGHS)
3-6 Chicken thighs – boned and skinned
Fish sauce
Caramelize sugar
Orange Peel + juice
Rice vinegar
‘Rooster Sauce’ or chili paste
*Note: half marinade for chicken and the other half save for drizzle at end

For topping
3-4 fresh garlic cloves – thinly sliced
1 orange cubed
Handful of walnuts
Cook Walnut slices in oil – transfer to plate/table to let the walnuts soak up oil and cool off
Big pinch of mint (fresh) chopped fine