When the weather warms up there is nothing better than firing up the BBQ and being surrounded by friends and family.

Checkout these recipes will make any BBQ a success.

BBQ marinated lamb with smashed potatoes

 If you love a BBQ and you love lamb - this is a match made in heaven! Make sure the potatoes are completely dry before roasting to ensure that they become irresistibly crispy.

INGREDIENTS

• 800g boneless lamb shoulder, trimmed
• 2 garlic cloves, crushed
• 1 teaspoon Paprika
• 1 tablespoon fresh thyme leaves, roughly chopped, plus extra sprigs to serve
• 1/3 cup lemon juice
• 1/3 cup extra virgin olive oil
• 300g green beans, trimmed
• 1/4 red onion, finely chopped
• 2 1/4 cups romesco sauce (see below)
• Chargrilled lemon halves, to serve

SMASHED POTATOES

• 750g Kipfler potatoes
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried thyme

METHOD

• Step 1 Place lamb in a large snap-lock bag. Add garlic, paprika, thyme, 1/2 of the lemon juice and 1/2 of the oil. Seal bag. Rub well to coat. Refrigerate overnight.
• Step 2 Make Smashed Potatoes: Preheat oven to 200C/180C fan-forced. Cook potatoes in a large saucepan of boiling water for 20 minutes or until tender. Drain well. Set aside for 10 minutes to allow excess moisture to evaporate. Place on a baking tray. Press potatoes with a fork to flatten slightly. Drizzle with oil and sprinkle with thyme. Season with salt and pepper. Roast for 30 minutes or until golden and crispy.
• Step 3 Meanwhile, remove lamb from fridge. Stand lamb, in the bag, at room temperature for 30 minutes.
• Step 4 Preheat a barbecue grill or chargrill pan on medium-high heat. Remove lamb from bag. Season with salt and pepper. Place lamb, fat-side down, on grill. Cook for 10 minutes. Turn lamb over. Cook for a further 10 minutes for medium-rare or until cooked to your liking. Transfer to a serving plate. Cover loosely with foil. Stand for 10 minutes to rest.
• Step 5 Cook beans in a large saucepan of boiling water until bright green and tender. Drain. Refresh under cold running water. Drain well. Transfer to a serving plate. Sprinkle with red onion. Whisk remaining lemon juice and oil. Drizzle over beans and onion.
• Step 6 Sprinkle extra thyme sprigs over lamb and Smashed Potatoes. Serve with beans, Magic Romesco Sauce and chargrilled lemon halves.

Magic Romesco Sauce

 INGREDIENTS ·     

•  2 red capsicum   
• 1 tomato     
• 5 garlic cloves, unpeeled 
• 1/4 cup extra virgin olive oil
• 2 slices white bread, crusts removed 
• 1/2 cup natural almond kernels 
• 1 tablespoon sherry vinegar 
• 1 tablespoon smoked paprika 
• 1/4 teaspoon cayenne pepper (optional) 
• 1 teaspoon salt

METHOD 

Step 1 

Preheat barbecue grill on high heat. Cook capsicum, turning, for 10 minutes or until skin is blistered and blackened all over. Transfer to a bowl. Cover tightly with foil. Stand for 1 hour. 

Step 2 
Meanwhile, preheat oven to 200C/180C fan-forced. Place tomato and garlic on a sheet of foil. Drizzle with 2 teaspoons oil. Fold up sides of foil to enclose, twisting foil at top to secure. Place on a baking tray. Place bread and almonds on tray. Bake for 5 minutes or until golden and toasted. Remove bread and almonds. Bake tomato and garlic for a further 25 minutes or until tomato is tender and garlic is soft. Open up foil. Set aside to cool for 10 minutes or until cool enough to handle. 

Step 3 
Peel and discard skin from capsicum. Remove and discard seeds. Peel and discard tomato skin. Squeeze garlic from skins. Tear bread into pieces. Place capsicum, tomato, garlic and bread in a blender or food processor. Add almonds, vinegar, remaining oil paprika, cayenne pepper (if using) and salt. Season with pepper. Blend until smooth. Serve.    

 Chilli-lime corn on the cob

The chilli and lime gives this corn an amazing flavour

INGREDIENTS

• 1/4 cup Bunna Bunoo olive oil
• 1 tablespoon finely grated lime zest
• 1 long fresh red chilli, seeded (optional), finely chopped
• 2 teaspoons paprika
• 8 corn cobs, husks and silks removed
• 2 limes, halved (optional)

METHOD

• Step 1 Preheat bbq grill on high. Combine the oil, lime zest, chilli and paprika in a small bowl. Season.
• Step 2 Brush the oil mixture evenly over the corn cobs. Cook on grill, turning, for 10 mins or until tender.
• Step 3 Meanwhile, cook lime halves on grill, turning, until lightly charred.
• Step 4 Transfer the corn cobs to a platter and squeeze over the lime.

Chargrilled peaches with green beans and almonds

This gorgeous summer salad is a beautiful contrast of bright colours, textures and flavours.

INGREDIENTS

• 1/4 cup (55g) caster sugar
• 100ml apple cider vinegar
• 1/4 teaspoon coriander seeds, toasted, lightly crushed
• 1 star anise
• Pinch of chilli flakes
• 4 peaches, cut into wedges
• 2 tablespoons extra virgin olive oil, plus extra to brush `
• 1 red onion, halved, thinly sliced
• 1/4 cup (35g) slivered almonds, toasted

METHOD

• Step 1. To make the pickling mixture, combine the sugar, vinegar, coriander, star anise and chilli in a saucepan over low heat, stirring until the sugar dissolves. Transfer to a bowl and set aside to cool. 

• Step 2. Preheat a chargrill pan over high heat. Brush the peach wedges with a little oil, then cook, turning once, for 1-2 minutes until lightly charred. Transfer peaches to the pickling mixture and set aside for 30 minutes. 

• Step 3. Meanwhile, blanch the beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and refresh in iced water. 

• Step 4. Drain peaches, reserving liquid, then transfer to a bowl with beans and onion. Drizzle with oil and a little reserved peach liquid and scatter with almonds to serve.

Lemon and Garlic Chicken Kebabs

These Middle Eastern-inspired kebabs are perfect served with pita bread, lemon wedges and hummus.

INGREDIENTS

• 750g chicken thigh fillets, cut into 4cm pieces
• 2 garlic cloves, finely chopped
• 2 tablespoons lemon rind, finely grated
• 1/4 cup lemon juice
• 1 tablespoon fresh oregano leaves, chopped
• 2 teaspoons paprika
• 1 1/2 tablespoons olive oil
• 1 large red capsicum, cut into 3cm pieces
• 1 large red onion, cut into 3cm pieces
• 4 pita bread rounds

TO SERVE

• Fresh flat-leaf parsley leaves, chopped
• Lemon wedges

METHOD

• Step 1 Place chicken, garlic, lemon rind, lemon juice, oregano, paprika and 1 tablespoon oil in a glass bowl. Toss to combine. Cover. Refrigerate for 30 minutes.
• Step 2 Thread chicken, capsicum and onion on to skewers. Season with salt and pepper.
• Step 3 Preheat a barbecue grill on medium-high heat.
• Step 4 Cook skewers for about 6 to 7 minutes, each side or until browned and cooked through.
• Step 5 Brush both sides of pita bread with remaining oil. Cook for about 1 to 2 minutes each side or until golden and heated through. Sprinkle skewers with parsley. Serve with bread and lemon wedges.

Recipes & photos from Taste.com.au