Bbq Lamb With Canadian Whisky Recipes

BBQ LAMB WITH CANADIAN WHISKY

BBQ Lamb With Canadian Whisky image

Not only is Canadian Rye (Whiskey) good as a drink it is heaven in this basting sauce. The lamb comes out juicy. Serve this as your main meat for dinner or try it on a bun with mint jelly, onions, tomatoes etc. etc.The servings depend on how you are using it easy 10 if you are putting it on a bun

Provided by Bergy

Categories Lamb/Sheep

Time 2h10m

Yield 6-10 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 1/2 lb) leg of lamb, butterflied
1/2 cup brown sugar, packed
1/2 cup Canadian rye whisky (Rye)
1/2 cup soy sauce

Steps:

In a bowl stir together the soy, whiskey and brown sugar, srir until the sugar is dissolved, set aside for basting Grease the BBQ grill, high heat,one burner, brown the lamb on all sides (7-10 minutes).
Turn off the burner under the lamb, turn on the other burner to medium heat Brush lamb with the basting sauce (whiskey sugar& soy).
Close the lid and cook turning and basting.
occasionally for about 2 hours or until the internal temperature reachs 155- 160F degrees.
Transfer to cutting board, cover with foil and rest 5 minutes before slicing.

Nutrition Facts : Calories 661.7, Fat 35.7, SaturatedFat 15.3, Cholesterol 177.3, Sodium 1498.6, Carbohydrate 19.2, Fiber 0.2, Sugar 18.1, Protein 51.7

IRISH RACK OF LAMB

Irish Rack of Lamb image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 11

Ingredients

1 tablespoon pure olive oil
1 teaspoon minced garlic
1 small branch rosemary
1/4 lemon, cut into a wedge
2 ounces Irish whiskey
1 pinch kosher salt
1 pinch cracked black pepper
3 ounces demi-glace (reduction of red wine, vegetables, and veal bones)
1 ounce brown gravy
1 tablespoon butter
1 (6-chop) rack of lamb

Steps:

To make Irish Whiskey Rack Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the demi-glace and brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm.
Clean rack thoroughly (remove all silver skin). Season lightly with salt and pepper.
Place sizzle pan upside down on the grill. Put lamb, meat-side-down next to the sizzle pan with the bones resting on the pan. This will keep the bones from burning. Make the cross-brand mark on the meat side, then turn and cook for a few minutes on the bone side. Finish in oven, if you prefer well done.
When presenting, cut the lamb into 2 pieces. Stand up and cross the bones as if to build a tee-pee. Top with Irish Whiskey Rack Sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.

CHEF JOHN'S GRILLED LAMB STEAKS

Chef John's Grilled Lamb Steaks image

Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?

Provided by Chef John

Categories Meat and Poultry Recipes Lamb

Time 8h40m

Yield 4

Number Of Ingredients 15

Ingredients

1 bunch fresh tarragon leaves, torn
½ bunch fresh mint leaves, torn
2 tablespoons plain yogurt
1 tablespoon olive oil
4 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
4 center-cut lamb leg steaks, 1 1/2-inch thick
¼ cup olive oil
3 tablespoons sherry vinegar
2 tablespoons honey
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh mint
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste

Steps:

Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g

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