Mark Bittman Grilled Lamb With Miso Chili Sauce Recipes

GRILLED LAMB WITH MISO-CHILI SAUCE

Steps:

• Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
• Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.

GRILLED LEG OF LAMB, SAM'S WAY

Steps:

• Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.
• Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving 1/3 of the cooking area free of coals.
• When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.
• Tent in foil for 10 to 15 minutes, and serve.

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE

Steps:

• Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
• Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
• Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

MARK BITTMAN GRILLED LAMB WITH MISO-CHILI SAUCE

Steps:

• 1. Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours. 2. Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately. Yield: 4 servings.