Summertime is all about savouring the great outdoors, and what better way to do so than with some delicious barbecue? 

Here, we have a barbecued beef recipe with Latin American twists and a classic roast lamb recipe to elevate your outdoor dining experience. Whether you’re hosting family gatherings or having friends over, these recipes will take your outdoor dining to the next level.

In this article, we look at four reasons why you need a beanbag in your outdoor area this summer.


Carne Asada

Enjoy the refreshing outdoor barbecue recipe with Latin American-inspired Carne Asada beef, marinated in a blend of garlic, coriander, lime, orange juice, vinegar, and olive oil. Serve it in tacos, burritos, or with rice for a delectable, satisfying experience.



  • 4 cloves garlic , minced 
  • 1/2 cup / 125 ml orange juice
  • 1/4 cup / 65 ml lime juice (about 2 limes) 
  • 1 cup finely chopped coriander / cilantro
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1/4 cup / 65 ml olive oil 
  • 1 jalapeno (fresh), finely minced 
  • 2 tbsp white vinegar (any clear or clear-ish vinegar will be ok here e.g. white wine vinegar, cider vinegar)


  • Oil 
  • 750 g – 1.2kg / 1.5 – 2.5lb skirt of flank (I used a 900g/1.8lb skirt) (Note 1)


  • Tortillas 
  • Avocado Slices 
  • Pico De Gallo or Tomato 
  • Coriander/cilantro leaves 
  • Lime wedges


Prepare the marinade by mixing the ingredients in a ziplock bag and massaging it onto the beef. Marinate for 1-8 hours (max 12 hours). Take the steak out of the fridge 20-30 minutes before cooking. Heat the BBQ or a skillet, and cook for 3-4 minutes per side for rare or medium-rare. Rest for 5 minutes, slice thinly, and serve in tacos, burritos, or with rice!


Grilled Lamb Chops

The classic Sunday favourite of Roast Lamb with Gravy and Crunchy Roast Potatoes is hard to beat. The pairing of lamb and rosemary is as iconic as tomato and basil—it just works. 

Here are a few steps of instructions to prepare a marinade that will both tenderise the meat and infuse it with a richer flavour.



  • 2 1/2 tbsp red wine vinegar 
  • 1 tbsp extra virgin olive oil 
  • 1 tbsp honey 
  • 3 garlic cloves , minced 
  • 1 1/4 tsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
  • 1/2 tsp dried thyme 
  • 3/4 – 1 tsp sea salt 
  • Black pepper


  • 600 – 800 g / 1.2 – 1.6lb lamb chops (4 – 8, depending on size) 
  • Oil , for cooking, if required 


Mix the Marinade ingredients until the salt dissolves. Coat the lamb with this mixture and marinate for at least 2 hours, or ideally overnight, up to 24 hours.

Prepare your BBQ grates by brushing them with oil, and heat to medium-high. Alternatively, heat 1/2 tablespoon of oil in a skillet over medium-high heat on the stovetop.

Cook the lamb to your preferred level of doneness. For 4 lamb loin chops, each about 150g/5oz and 2cm/3/4″ thick, 3 minutes on each side will achieve medium doneness. You can also include smashed garlic cloves and rosemary sprigs for garnish.

After cooking, move the lamb to a plate, loosely cover it with foil, and let it rest for 5 minutes. Serve with your preferred side dishes.