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HALIFAX DONAIR

SWEET SAUCE INGREDIENTS 350 ml evaporated milk ½ cup sugar 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoon white vinegar DIRECTIONS In a small bowl add the evaporated milk, sugar, garlic powder, and onion powder. Thoroughly whisk ingredients. Next, slowly add the vinegar while whisking the bowl until the sauce thickens. Add vinegar …

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ROTISSERIE STYLE LEG OF LAMB

INGREDIENTS 1 Leg of lamb 8 cloves Garlic 12 dried Juniper berries 3 Bay leafs Tea Water Olive oil Salt and Pepper DIRECTIONS Using a rib roaster, make a brine with kosher salt, tea water, bay leaves, garlic cloves, and juniper. Brine lamb leg for 4 to 24 hours making sure it is completely submerged …

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TENDER & SPICY RACK OF LAMB

INGREDIENTS 2 racks of lamb 1⁄2 cup plain Greek yoghurt 1⁄4 cup cilantro leaves, chopped 1 shallot, minced 2 cloves garlic, minced 1 tablespoon kosher salt 1 tablespoon paprika 1⁄2 teaspoon cayenne pepper, or more to taste 1 teaspoon freshly ground black pepper 1 teaspoon ground cardamom 1 tablespoon ground cumin 1 teaspoon cinnamon 1⁄2 …

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MOROCCAN LAMB MEATBALLS

Gloria Duggan, the creative force behind the blog, knows how to create delicious meals on the grill.   These easy Moroccan lamb meatballs are a fun twist on the classic. Full of flavour from a great combination of spices and a fig dipping sauce. It’s the perfect party appetizer for easy entertaining. Serve plated with the …

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Recipe

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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Lamb Shank

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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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

  1. Marinate the lamb the night before serving. Remove leaves of rosemary and thyme from the stalk and chop with parsley, garlic, bay leaves, lemon zest and pepper. Combine in a bowl with extra virgin olive oil.
  2. Arrange racks of lamb on a large baking sheet, pour on marinade and gently rub into the lamb. Cover with clear plastic wrap and let marinate in the refrigerator overnight. Prepare grids by brushing with oil to prevent sticking half an hour before serving.
  3. Preheat barbecue on MEDIUM for 5–10 minutes. Place racks of lamb on grids and grill for 20–25 minutes, following directions for Perfect Grill Marks. Let stand for 5 minutes, tented with foil, before cutting and serving.

Recipe from Gathering Around The Grill Cookbook