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GUIDE

WORDS & IMAGES BY EMMA RYAN

LAMB FILLET

MARINATED BUTTERFLIED 

An easy, delicious crowd-pleaser you can prepare at home and throw on the BBQ or hotplate at camp

Full mechanical support so you can take on the trip of a lifetime without a care in the world.

Raise Dust and Dollars for people with disability on this nine day bucket list trip to the Australian Gulf.

Grab a couple of mates with a sense of adventure and make this a holiday to remember.

Put your 4x4 to the test. It was built for this.

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Method
This one is about as easy as they come. Simply place the lamb in container (or a robust plastic bag to save space in the fridge or esky), add all ingredients and massage gently into the lamb fillet, along with a healthy grind of salt and pepper.

Allow to marinate for at least an hour, but the longer the better – overnight is perfect. Turn occasionally to ensure the lamb is completely coated in the marinade. This step can be done at home before you leave to save time and mess at camp.

Cook the lamb on a BBQ or a hotplate over coals. Allow the cooking surface to get very hot, and cook the lamb for a minute or so on each side. Then, reduce the heat and finish cooking on low, with the BBQ’s hood closed if it has one.

Cook to your liking (we recommend medium-rare), then remove the lamb from the heat and allow to rest for 10-15 minutes before you cut it. It’s delicious drizzled in a yoghurt-based sauce like tzatziki and served with a Greek salad and a jacket potato.

Ingredients
Butterflied lamb fillet – fresh from the butcher is best
Fresh rosemary, leaves picked and finely chopped
Fresh thyme, leaves picked and finely chopped
3 garlic cloves, chopped
1 red chilli, chopped
Zest of a lemon
Juice of a lemon

UNSEALED HACK: 
Insert 3-4 skewers into the lamb fillet before you start; this will give it some structural integrity and make it easier to manoeuvre/flip while cooking.

GUIDE

LAMB FILLET

MARINATED BUTTERFLIED 

An easy, delicious crowd-pleaser you can prepare at home and throw on the BBQ or hotplate at camp

WORDS & IMAGES BY EMMA RYAN

Full mechanical support so you can take on the trip of a lifetime without a care in the world.

Raise Dust and Dollars for people with disability on this nine day bucket list trip to the Australian Gulf.

Grab a couple of mates with a sense of adventure and make this a holiday to remember.

Put your 4x4 to the test. It was built for this.

SCROLL TO CONTINUE WITH CONTENT

ADVERTISEMENT

Ingredients
Butterflied lamb fillet – fresh from the butcher is best
Fresh rosemary, leaves picked and finely chopped
Fresh thyme, leaves picked and finely chopped
3 garlic cloves, chopped
1 red chilli, chopped
Zest of a lemon
Juice of a lemon

Method
This one is about as easy as they come. Simply place the lamb in container (or a robust plastic bag to save space in the fridge or esky), add all ingredients and massage gently into the lamb fillet, along with a healthy grind of salt and pepper.

Allow to marinate for at least an hour, but the longer the better – overnight is perfect. Turn occasionally to ensure the lamb is completely coated in the marinade. This step can be done at home before you leave to save time and mess at camp.

Cook the lamb on a BBQ or a hotplate over coals. Allow the cooking surface to get very hot, and cook the lamb for a minute or so on each side. Then, reduce the heat and finish cooking on low, with the BBQ’s hood closed if it has one.

Cook to your liking (we recommend medium-rare), then remove the lamb from the heat and allow to rest for 10-15 minutes before you cut it. It’s delicious drizzled in a yoghurt-based sauce like tzatziki and served with a Greek salad and a jacket potato.

UNSEALED HACK: 
Insert 3-4 skewers into the lamb fillet before you start; this will give it some structural integrity and make it easier to manoeuvre/flip while cooking.