If I were his World Cup Chef: Lucas Neill (Australia)

This story is #23 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

It would have made sense to feature Australia as one of my first stories in this series. The country and I really do love each other, since many years ago the first true love of my life was an Australian man. I continue to very much love my friends I am still connected with Down Under and, am very pleased to now finally write about their star captain and defender, Lucas Neill.

Since 1996 he has been a Socceroo, when he debuted for Australia's national team at age 18. In his pro career he has played almost exclusively in England, until this last January when we transferred to the Turkish club Galatasaray, joining another Australian teammate Harry Kewell.

In a fabulous interview prior to South Africa, the handsome skipper (showing off his winning smile and great voice) spoke about how proud he felt to lead one of Australia's best teams in history, in his second World Cup. To know that at least 40,000 Australian fans came to attend their first match against Germany and other crowds attended for subsequent matches, made him feel all the more privileged to be the first player in line to the field and "the last face shown during the anthem".

In a country where Rugby (three genres: Australian Rules football, Rugby League and Rugby Union), cricket, tennis, and even basketball traditionally prevail in popularity, Australia does get credit for having been one of the first national teams to qualify for this 2010 World Cup. Neill has enjoyed his commitment as a confident leader who is admired and respected for his composure and wealth of experience. He proudly admits taking pages from other respected leaders' books, including that of Australia's Prime Minister and, his first example in life ~ his mum (with, respect to Dad).

It is likely that his mother has also set the bar for leadership in the home, which quite possibly he and the mother of his 2-year-old twins, now share.

Australia has high hopes for hosting the 2022 World Cup, and Neill thoroughly supports this grand possibility, seeming to indicate that to begin, the food and hospitality will make Australia shine in spectacular ways. I have to agree with him. Australians are in fact some of the most hospitable and loveliest people I have ever known and, their barbeques are really some of the best.

If I were his World Cup Chef, I think honoring his esteemed place in Australia with something on the grill paired with something reminiscent of Turkey where he plays, would fare really well. I'm thinking lamb with figs, just for fun and, for the yum factor.

Lamb loin, rib, or even shoulder chops are sublime on the grill, seasoned only with a little salt, pepper, crushed rosemary, and drizzled with extra-virgin olive oil (perhaps Greek unless you can find Turkish; or even better, use California's). You may also wish to consider butterflied leg of lamb, which would be even more Australian-esque. Whole Turkish figs are available at Farmers Markets right now and are incredibly delicious grilled whole or split. If the entire entree was drizzled with honey and served with a gorgeous salad and crusty bread (with more of that olive oil), this meal enjoyed al fresco would celebrate the best of summer and, one of the World Cup's most yummy heroes.

Grilled Lamb and Figs Feast, for Lucas Neill

Lamb of choice for persons in party (have butcher assist with selection and grilling details)
1 lb or more of fresh Turkish figs, left whole or split (if very ripe, leave whole for grilling)
Sea salt
Freshly ground black pepper
Extra-virgin olive oil
Fresh rosemary leaves, chopped or, crushed dried rosemary leaves
Honey
Fresh green salad and crusty bread, for serving

Season lamb with salt, pepper, and rosemary. Prepare grill for medium-high heat, and cook lamb for desired doneness. When lamb is almost ready, place figs on grill, brush with olive oil, and cook until very soft. Place meat and figs on platter, and drizzle as desired with honey. Serve with salad and bread, passing additional olive oil and honey at table. Number of servings yielded depends on portions of lamb prepared.