Allan Lamb
ALLAN AND THE EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is cricket legend Allan Lamb. Allan, a star of the England Test and one-day teams of the 1980s, has loved cooking outdoors since his childhood in South Africa.
He’s been mastering the Big Green Egg for over a decade and loves it for its versatility and ease of use. “People think when you’re cooking over fire you’ve got no control,” he says. “On the EGG, you can control the heat, you can set the right temperature, you can cook everything, from chicken, to fish, to meat. It’s so versatile, and it’s one of my favourite toys!”
A CHAT WITH ALLAN
After making us lunch on the EGG, Allan sat down to chat about the joys of eating on tour in the days before sports nutrition, the fun he had making meat adverts with Ian Botham, and why cooking over fire is the perfect way of bringing people together.
ALLAN’S SEARED VENISON LOIN WITH BALSAMIC AND MAPLE DRESSING
Allan marked our unbeaten half century by sharing a recipe for venison backstrap marinated in sweet, tangy blend of oil, balsamic, maple syrup and Worcestershire sauce, then grilled to a perfectly pink finish alongside some simple seasonal veg.
