Maple Glazed Leg Of Australian Lamb Recipes

GRILLED LAMB WITH BROWN SUGAR GLAZE

Grilled Lamb with Brown Sugar Glaze image

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

Ingredients

¼ cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
4 lamb chops

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

MAPLE GLAZED LEG OF AUSTRALIAN LAMB

MAPLE GLAZED LEG OF AUSTRALIAN LAMB image

Categories Lamb

Yield 8

Number Of Ingredients 20

Ingredients

AUSTRALIAN LAMB
1 Australian lamb leg, bone in 4 shallots, sliced
4 sprigs thyme
¾ cup pure maple syrup
¼ cup lemon juice
1 tablespoon balsamic vinegar
PEAR AND CRANBERRY CHUTNEY
2 spring onions, sliced
3 pears, peeled and diced
¼ cup brown sugar
½ cup cranberries
½ cup cranberry juice
3 tablespoons red wine vinegar
1 cinnamon stick
2 tablespoons coarsely grated orange zest
SQUASH PUREE
2 pounds kabucha or butternut squash, peeled and diced
1/3 - ½ cup buttermilk
½ teaspoon nutmeg butter, optional
freshly ground pepper, to taste

Steps:

1. Trim lamb of visible fat and cut 4 deep slashes down the flesh side. Divide shallots and thyme into the slashes. 2. Combine maple syrup, lemon juice and balsamic vinegar. Brush half over the lamb and into the slashes. Reserve remaining mixture for basting. Allow flavors to infuse for 2-3 hours or overnight. 3. To prepare the pear and cranberry chutney, combine all ingredients in large saucepan. Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes. This can be prepared the day before and served warm or cold with the lamb. 4. While bringing the lamb to room temperature, preheat oven to 350°F. Place lamb in a roasting pan and cook for 1 hour 45 minutes or until internal temperature reaches 130-135°F for medium rare. Baste with reserved marinade 3-4 times during cooking. Transfer to a warm dish, cover with foil and allow to stand 10-15 minutes before slicing. 5. When lamb is nearly cooked, prepare the puree. Place diced squash in pan of cold, salted water. Bring to a boil and heat until tender. Drain and mash, season to taste with pepper, nutmeg, and (optional) butter. To serve, carve lamb and arrange on a warmed platter with chutney and puree. If desired, drizzle lamb with additional maple syrup and lemon juice.

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