< Back

The Home Plate - Life and Lamb

Your Face Here-Tim Jugmans

(Your Face Here) Permanent link

Several home chefs jumped at the opportunity to win two Aussie lamb racks, two lamb legs and a carving kit. The lucky winner selected for this quarter is Tim Jugmans. To learn more about his dish, check out his interview. You could be the winner next quarter, so head to our Facebook page and upload a picture of your dish.

AL: Congratulations Tim and thanks for being a fan of Australian Lamb! Your dish looks amazing. What was your inspiration?

TJ: I look for an aesthetically pleasing dish. The vibrant green of the pea puree and the bright red vine tomatoes provide a great background to the lamb lollipops.

AL: Most chefs have a few tricks up their sleeves. What’s your secret to a great meal?

TJ:  Use quality ingredients like Australian lamb.

AL: For people who have never tried lamb, how would you describe the taste to them?

TJ:  Now that is a hard question. Imagine a gourmet piece of beef with a stronger, tastier meaty flavor.

AL: We can’t let you leave without asking for your recipe. Would you mind sharing it with other home chefs?

TJ:  I cooked this on my Broil King Keg, so the method applies to a charcoal BBQ grill. 

4 tablespoons chopped fresh rosemary

5 cloves of minced garlic

6 tablespoons quality olive oil

0.5 teaspoon coarse ground black pepper

The biggest Australian rack of lamb you can find

1) Mix all the ingredients (except the lamb) to form a wet rub.

2) Cut the rack into serving pieces of 2 bones each

3) Apply the wet rub to  lamb and leave in the fridge overnight in a Ziplock bag

4) Heat the BBQ grill up to 180F and add a couple of apple chunks for some smoke flavor.

5) Warm the meat up cooking on indirect heat until the internal temperature is 110F, approximately 5 minutes per side.

6) Wrap the bone ends with foil so they don’t burn.

7) Quickly crank the BBQ up to 600F and cook with direct heat until the internal temperature is 125F, turning the meat every minute or so. This will give it a nice crust.

8) Sprinkle some coarse Kosher salt to taste.

Serve with pea puree, roasted vine tomatoes and small golden potatoes.

Only in Australia... Aussie Burgers

(Recipes, Only in Australia) Permanent link

A summer BBQ is never complete without an Aussie Burger.
Here are the 10 essentials you need for your perfect burger, Aussie style: The-Great-Aussie-Burger

  1. Ground lamb
  2. Grilled pineapple
  3. Pickled beets
  4. Fried egg
  5. Grilled onions
  6. Cheese
  7. Lettuce
  8. Tomato
  9. Toasty buns
  10. Last but not least…Bacon!

Check out our take on this classic.




30 minutes


15 minutes


12 ounces ground Australian lamb
2 cloves garlic, crushed
1 small onion, finely diced
Salt and freshly ground pepper
2 tablespoon olive oil
2 slices cheddar cheese

To Serve

2 hamburger buns, split and toasted butter
2 lettuce leaves
1 tomato, sliced
4 slices pickled beets
Pineapple, thinly sliced
Tomato ketchup
4 bacon strips
2 eggs


Place the lamb, garlic, onion in a large bowl.
Season with salt and pepper and mix together.
Using clean hands, massage the burger mix until combined.
Shape the mixture into two patties, place on a plate, cover and refrigerate up to 30 minutes.

Preheat the oven to 300°F.
Heat oil in a large, non-stick fry pan over medium heat.
Cook the patties for 3 minutes on each side or until almost cooked through.
Transfer to a baking sheet and top each patty with a slice of cheese.
Place in the oven for 3-5 minutes or until cheese melts.

While cheese is melting, cook bacon and eggs in fry pan.


Spread the hamburger bun base with butter then layer lettuce, tomato, beets, lamb patty, pineapple, tomato ketchup, bacon and egg.
Cover with bun tops and serve.