BBQ Chicken, Lamb & Vegetables - Neil Perry

• 1 58 kg whole chickens (butterflied or splatchcocked, 3.5 lb.)
• 2 tablespoons unsalted butter, softened
• 1 tablespoon sage, chopped
• 1 tablespoon rosemary, chopped
• 1 garlic clove, chopped
• sea salt, to taste
• fresh ground black pepper, to taste
• olive oil, to taste
• 500 g lamb shoulder (butterflied and flattened with excess fat and membrane removed -1.1 lb.)
• 1 radicchio or 1 red chicory, quartered
• 2 baby fennel, quartered
• 4 sweet peppers, as many as desired
• 4 chilies, as many as desired (optional)
• 1 large Spanish onion, sliced 1-cm thick (.4-in thick)
• 1 kumara or 1 sweet potato, sliced thick, par-boiled
• red wine vinegar, to taste

1. Mix the garlic, sage & rosemary together with the butter & a pinch of salt.
2. Split the chicken in half & stuff the butter under the skin of the chicken breast.
3. Season the chicken, splash with olive oil & char-grill on the BBQ, skin side down first until well colored & just cooked through (160F/71C).
4. Let rest for 5 minutes.
5. Season the lamb well, splash it with olive oil & BBQ to medium rare (140F/60C), about 20 minutes.
6. Let rest for 5 minutes.
7. Splash all the vegetables with olive oil & season with sea salt.
8. Char-grill on the BBQ, until well colored & soft.
9. SERVING:.

unsalted butter, sage, rosemary, garlic, salt, fresh ground black pepper, olive oil, radicchio, baby fennel, sweet peppers, chilies, spanish onion, kumara, red wine vinegar

Taken from www.food.com/recipe/bbq-chicken-lamb-vegetables-neil-perry-482045 (may not work)