Sarah Glover’s Winter Warmers

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Prepare to embrace the winter season and elevate your cooking skills with renowned chef and author, Sarah Glover. As the Ambassador for Traeger Grills Australia and the mastermind behind the WILD: Adventure Cookbook, Sarah Glover is ready to share her expertise on all things winter cooking and create unforgettable intimate dinner parties. Discover why winter is the perfect time to indulge in culinary delights, as Sarah Glover provides her top 10 tips and tricks for winter entertaining. Get ready to master the art of hosting cozy gatherings with her comprehensive how-to guide for creating the perfect atmosphere and delectable dishes. Join us as we delve into the world of winter cooking and entertaining with the incredible Sarah Glover.

Smoked lamb shoulder with pumpkin hummus

Serves: 6


2.25 kg boneless lamb shoulder

2 tablespoons extra-virgin olive oil

1/4 cup Traeger Ultimate Dry Rub

1/2 cup apple cider vinegar

1/2 cup apple juice

mint leaves, to serve

crusty bread, to serve

Pumpkin hummus

1 x 420 g tin chickpeas, rinsed and drained

1 butternut pumpkin, roasted until soft

1 teaspoon sea salt

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/3 cup extra-virgin olive oil

2 tablespoons tahini

2 tablespoons lemon juice

3 garlic cloves

freshly ground black pepper


  1. Preheat your Traeger on Super Smoke mode to 120°C, using fruit wood, such as apple or cherry.
  1. Coat both sides of the lamb with olive oil and dry rub.
  1. Place the lamb on the smoker and insert a meat probe. Close the lid and smoke the lamb for 3 hours until it reaches an internal temperature of 75°C.
  1. Tear a sheet of baking paper and foil large enough to wrap the lamb. Place the baking paper on top of the foil and position the lamb in the middle. Scrunch up the edges, then pour the apple cider vinegar and apple juice over the lamb and wrap it tightly in the baking paper and foil.
  1. Return the lamb to the Traeger and reinsert the meat probe. Continue to smoke until the internal temperature of the lamb reaches 95°C – you will know the meat is ready as the probe will meet no resistance when pushed in and out of the lamb–like going through room-temperature butter.  
  1. Remove the lamb from the Traeger and rest, covered, for 30 minutes.
  1. Meanwhile, to make the pumpkin hummus, place the ingredients in a food processor and process until smooth and creamy, adding a dash of water if the hummus is very thick. Season to taste with salt and pepper and transfer to a serving dish.

Pull the lamb using two forks, then arrange the meat on top of the hummus. Garnish with mint leaves and serve with loads of crusty bread. Enjoy!

Whole smoked chicken with Mediterranean Vegetables Skewers

Serves: 6


1.5 kg whole chicken

1 lemon, halved

4 garlic cloves, smashed

5 sprigs of thyme

2 tablespoons butter, melted

1 cup Traeger Mango Habanero Glaze 


1/3 cup salt

1 lemon, quartered

4–5 sprigs of thyme and rosemary

2 tablespoons brown sugar

4 garlic cloves, smashed

1 tablespoon black peppercorns

Mediterranean grilled vegetables

1 zucchini, sliced into 1.5 cm thick rounds

1 red onion, quartered and layers separated

1 orange capsicum (bell pepper), sliced into 1.5 cm pieces

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons lemon juice


  1. Place the brine ingredients in a saucepan with 2 cups of water and simmer over medium heat until the salt is dissolved. Remove from the heat and allow to cool to room temperature, then add another 2 cups of water. Stir to combine.
  1. Pour the brine into a container large enough to fit the chicken, then submerge the chicken, breast-side down, in the brine and set aside in the fridge for 12 hours or overnight.  
  1. Remove the chicken from the brine and rinse it thoroughly to remove the excess salt. Pat dry with a paper towel, then stuff the chicken with the lemon, garlic and thyme, and rosemary. Combine the butter and mango habanero glaze in a bowl, then brush this all over the chicken.
  1. Preheat your Traeger grill to 100°C and set it to Super Smoke mode. Close the lid and increase the temperature to 140°C. 
  1. When the Traeger reaches the desired temperature, place the chicken, breast side up, directly on the grill grate. Insert a meat probe into the thickest part of the breast and cook, with the lid closed, for about 3 hours, until the internal temperature of the meat reaches 65°C. Increase the temperature to 180°C and continue to cook the chicken for another 30 minutes or until the internal temperature reaches 75°C.
  1. Remove the chicken from the grill and rest, covered, for at least 20 minutes before carving.
  1. Meanwhile, to make the Mediterranean grilled vegetables, in a large bowl, toss together the zucchini, onion, and capsicum with olive oil and salt. Alternately thread the vegetables onto skewers, then place on the grill and cook for 3–5 minutes, until lightly charred. Flip the skewers and cook for a further 3–5 minutes, until the vegetables are soft.

Remove the vegetables from the skewers and place them on a serving platter. Drizzle the lemon juice over the top and serve with the smoked chicken. Enjoy!

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