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SMOKED LAMB SLIDERS

INGREDIENTS 3-6 pounds leg of lamb MARINADE 3 sprigs rosemary 1/3 cup apple cider vinegar 1/3 cup lemon juice 2 cloves garlic 3 tablespoons honey 2 cups water DIRECTIONS Carefully remove leaves of rosemary from stem and finely chop. 3 large sprigs should do the trick. Place rosemary into a maxing bowl. Add 1/3 cup …

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SMOKED LAMB SHANKS

INGREDIENTS 4 lamb shanks 2 tablespoons Dijon mustard 4 teaspoons Italian seasoning 1 teaspoon each salt and freshly ground pepper Red wine 2 sprigs fresh rosemary MOP Apple juice DIRECTIONS Brush the shanks with the mustard, and sprinkle with the seasoning and salt and pepper. Prepare the Keg for indirect grilling at 250°F, and fill the diffuser …

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GRILLED GLAZED LAMB CHOPS

INGREDIENTS 8 meaty lamb chops MARINADE 3 cloves garlic, minced 1 jalapeno pepper, seeded and minced 1/2 teaspoon salt zest of 1 lime 1/4 cup lime juice 1/4 cup soy sauce 3 tablespoons honey 1 tablespoon cider vinegar 1 tablespoon balsamic vinegar 2 tablespoons chopped fresh cilantro DIRECTIONS In a small bowl, stir together all …

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RACK OF LAMB WITH GREMOLATA

INGREDIENTS 4 racks of lamb, frenched 8 sprigs rosemary 8 sprigs thyme 10 bay leaves 1/4 cup parsley, chopped 8 cloves garlic zest of two lemons 2 tsp black pepper, freshly ground 1 cup extra virgin olive oil DIRECTIONS Marinate the lamb the night before serving. Remove leaves of rosemary and thyme from the stalk …

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LAMB & POTATO SALAD

INGREDIENTS 3 lb lamb fillets 1/4 cup vegetable oil 2 cloves garlic, minced 1 cup fresh mint, chopped 2 lb baby new potatoes, scrubbed 2 red peppers, roasted and chopped 1 lb asparagus, blanched and chopped 2 tbsp fresh chives, chopped 1/3 cup lime juice 1/2 cup olive oil 4 egg yolks 2 tbsp olive …

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RACK OF LAMB

INGREDIENTS 1 tsp salt 2 tbsps red wine vinegar 2 tbsps lemon juice 1/3 cup olive oil 6 racks lamb 4 cloves garlic, crushed 1/4 cup dijon mustard 3 tsps fresh rosemary, chopped 2 tsps sugar DIRECTIONS Press the garlic into a small bowl, and mash to a paste with the salt. Stir in the …

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INGREDIENTS
  • 1 lamb leg, boned
  • 8 cloves garlic, slivered
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme, chopped
  • 3 tbsp dijon mustard
  • salt and pepper to taste
  • 4 tbsp red currant jelly
  • 2 cups beef stock
  • olive oil
  • kitchen string
  • drip pan
  • liquid for pan (water or wine)
DIRECTIONS
  1. Have the butcher remove the hip joint and upper leg bone from the leg of lamb, then trim off all the fat and skin from the surface.
  2. 2 – 3 hours in advance, combine the garlic, half of the herbs, mustard, salt, and pepper. Brush this mixture into the inside of the leg, and insert slivers of garlic all over the leg. Tie the leg with kitchen string.
  3. Rub the outside of the leg with olive oil, insert more slivers of garlic, if desired, and sprinkle with herbs, salt, and pepper.
  4. Place a drip pan under the cooking grids, directly on top of the briquets. Fill halfway with water, juice, or red wine. You may also add a handful of fresh herbs.
  5. Preheat barbecue on HIGH. Brush the cooking grids with oil, and place the lamb on the hot grids. Leave the temperature on high for 10 minutes to sear the meat, then reduce the heat to MEDIUM. Cook the lamb 20 minutes per pound for a nice pink colour, turning once or twice. Be sure to keep the drip pan half full, adding liquid as necessary.
  6. When the lamb is cooked, remove it from the grill, place on a carving platter, and let stand, covered for 20 minutes.
  7. Meanwhile, bring the beef stock to a boil in a saucepan. Reduce the stock to 1 cup. Whisk in the red currant jelly. On MEDIUM – LOW heat, whisk in 2 tablespoons of butter, one at a time. Do not overcook! Carve the meat and nap with the sauce.