Watts on the Grill - Season 1

How to barbeque like a pro.

Rock your next dinner party with some fresh, succulent lamb! Spencer Watts shows us how to stuff it, grill it, smoke it, and roast it with four sensational recipes. First, a tender lamb leg with a zesty marinade and stuffed with creamy goat cheese, crunchy pine nuts, and a medley of spices. Second, the most popular cut of lamb – the chop! Spencer grills sizzling double chops bathed in sweet-tangy blackberries, fragrant mint, fruity port, and punchy pink peppercorns. These delicious chops come from a fantastic rack of lamb, otherwise known as the star of Spencer's next dish. Grilled whole with a crispy pistachio and sweet honey crust, this nutty masterpiece will have you drooling. To finish, Spencer rubs the tough lamb shoulder with a morocco spice before smoking it low and slow until it's a tender delight, and pairs it with a sweet apricot dressing.

Want to host a legendary barbeque? Amp up your meat dishes with grilled sides and desserts. Spencer Watts prepares a crispy rocket salad tossed with grilled corn, peppers, and halloumi. Up next, a cheesy scalloped potatoes and roasted beets dish. Oozing with every kind of cheese that Spencer can find in his trusty red fridge, this decadent dish cooks up in a flash. Then, Spencer switches from sensational sides to delicious desserts. First up, caramelized and smoked-to-perfection Bartlett pears stuffed with irresistible gingersnaps and spices. Serve with a dollop of whipping cream and you'll be going crazy for this dessert. To finish, Spencer makes his childhood favourite - crispy grilled cinnamon toast and fruit kebabs. Simple, sweet and delicious. How's that for barbeque magic?

Spencer uses sweet, salty, and spicy flavours to make four different salsas.

Chef grills fruits and vegetables.

Four succulent shellfish dishes.

Foolproof barbeque sauce recipes to make at home.

Tips and tricks for delicious barbeque treats

Four pork recipes.

Fish dishes.

Chef Watts creates his favourite fruit-forward recipes for the BBQ.

Chef Spencer Watts introduces the vegetable family we didn't know we loved.