Yields1 ServingPrep Time20 minsCook Time22 minsTotal Time42 mins
2llarge brown onions, cut into 1cm rounds
2potatoes, peeled and finely sliced into 0.5cm-thick rounds
Olive oil
Salt
Freshly ground black pepper
6 lamb loin chops, fat trimmed
6pork BBQ sausages
1
To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.
2
Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
3
Lightly coat the onion and potato rounds with oil and season with salt and pepper, turning gently to coat all sides. Barbecue the onions and potatoes over direct medium-high heat, with the lid closed, until tender, 10 minutes, turning once. Remove from the barbecue.
4
Lightly brush the lamb chops with oil, and season with salt and pepper. Barbecue the lamb chops and sausages over direct medium-high heat for 8 to 12 minutes, turning once, until the lamb reaches 60°C (medium) and the sausages reach 68°C (medium well).
Ingredients
2llarge brown onions, cut into 1cm rounds
2potatoes, peeled and finely sliced into 0.5cm-thick rounds
Olive oil
Salt
Freshly ground black pepper
6 lamb loin chops, fat trimmed
6pork BBQ sausages
Directions
1
To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.
2
Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
3
Lightly coat the onion and potato rounds with oil and season with salt and pepper, turning gently to coat all sides. Barbecue the onions and potatoes over direct medium-high heat, with the lid closed, until tender, 10 minutes, turning once. Remove from the barbecue.
4
Lightly brush the lamb chops with oil, and season with salt and pepper. Barbecue the lamb chops and sausages over direct medium-high heat for 8 to 12 minutes, turning once, until the lamb reaches 60°C (medium) and the sausages reach 68°C (medium well).
