Free Range Chef

• 2 pounds of butterfly leg of lamb, in one piece
• Coarse salt and freshly ground black pepper
• ¼ cup Dijon mustard
• ½ cup packed fresh oregano leaves, finely chopped
• 1 tablespoon roughly chopped Lemon Confit ( remove the flesh just use peel)
• 1 tablespoon extra virgin olive oil

1. Mix the lemon and oregano together.
2. Cut the lamb across the grain into 1-inch-thik slices
3. Place lamb slices between sheets of plastic wrap and pounds to an even thickness of 1/2inch
4. Season with salt , and brush with half the mustard
5. Turn, season and coat with remaining mustard
6. Finally scatter the chopped oregano and lemon confit evenly over the top
7. Place lemon side down on very hot Flat BBQ  plate and leave for 3 minutes without moving.
8. Use a wide thin spatula to careful release the steaks, flip them to the other side and cook for 2 minutes until done
9. Remove and rest for 2 minutes
10. Serve.

• 1 kg Skirt Steak
• 300g Water
• 18g salt.
• 5 sprigs of Thyme
• 1 bay leaf

1. Place water in a pan and add salt and herbs.
2. Warm water until steam starts to rise and salt is dissolved.
3. Take of heat, put solution in a bowl, cool then refrigerate once cool enough.
4. Once solution is chilled, add meat making sure the meat is well covered by the solution.
5. Leave for a minimum of one hour but no more than 2hrs.
6. When it’s time, remove meat and rinse gently, get a clean bowl of water and add meat for 5 minutes, then remove and dry very well. This helps remove some of the salt and stops the brining process.
7. Score meat lightly with a sharp knife
8. Heat up your bbq till very hot , rub a thin layer of oil over the meat and season very lightly with salt
9. Place meat on the bbq scored side down and leave in the same spot for up to 4 minutes (depending on thickness). After 4 minutes turn over a cook for about 3 minutes
10. Remove from bbq and add the Chimichurri all over the scored side cover loosely and rest for 4-5 minutes, once rested serve by slicing thinly against the grain.

During the months of July and August 2012 Air Wick ran a promotion for a private chef to cook for their competition winners. Free Range Chef was asked to provide menus and services.

                                                Product bins and mailers were in store and sent out

                                                           Rob and Erin Cairns  

They chose their menu below from 3 different suggested menus and Free Range Chef matched wines to accompany each course. 

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Strawberry and warm goats cheese salad

Lemon Tart