LEG OF LAMB "BLACK AND TAN"
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Provided by Paul Kirk
Categories Lamb Mustard Onion Roast Low Cal Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
- Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes.
- Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.
- Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.
- Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.
- Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.
- Bring sauce just to a boil over medium heat. Remove from heat and whisk in butter and honey. Serve with sliced lamb.
GRILLED LAMB WITH BROWN SUGAR GLAZE
Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.
Provided by Debra
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
- Preheat grill for high heat.
- Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g
LAMB TAGINE
When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.
Provided by BenevolentEmpress
Categories World Cuisine Recipes African North African Moroccan
Time 10h45m
Yield 4
Number Of Ingredients 24
Steps:
- Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
- If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
Nutrition Facts : Calories 423 calories, Carbohydrate 23.6 g, Cholesterol 109.2 mg, Fat 20.5 g, Fiber 4.6 g, Protein 35.8 g, SaturatedFat 4.6 g, Sodium 1128.7 mg, Sugar 11.1 g
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- Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
- Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.
- Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.
- Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.
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