Southwestern Grilled Lamb Recipes

SOUTHWESTERN LAMB CHOPS

Steps:

• In a small saucepan, combine the orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion. , Combine cornstarch and water until smooth; gradually add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm., Grill lamb chops, covered, over medium heat or broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with orange sauce.

SOUTHWESTERN GRILLED LAMB

Steps:

• In a saucepan, combine the first eight ingredients. Simmer, uncovered, for 15-20 minutes. , Meanwhile, grill lamb chops, turning once, over medium heat for 10-14 minutes for medium-rare, 14-16 minutes for medium. Brush with sauce during the last few minutes of grilling. , Serve with sour cream.

GRILLED SOUTHWESTERN LOBSTER ROLLS

Steps:

• Make the habanero butter: Combine the butter, garlic, habanero, shallot and capers in a small saucepan over medium heat; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallot is translucent, about 5 minutes. Deglaze the pan with the wine; add the lime zest and juice and cook until the wine has reduced and the pan is almost dry, about 4 minutes. Divide the butter between 2 small bowls; set aside.
• Make the garlic butter: Combine the butter and garlic in a separate small saucepan over medium heat; cook until the garlic is soft and fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and set aside.
• Make the cilantro-lime slaw: Combine the mayonnaise, buttermilk, cilantro and lime zest and juice in a large bowl. Season with salt and pepper and whisk to combine. Add the cabbage and mix well to coat. Refrigerate until ready to serve.
• Make the lobster rolls: Preheat a grill to medium high; oil the grates. Brush the lobster meat with half of the habanero butter. Place shell-side down on the grill. Cook 3 minutes, then flip the lobsters and cook until the tails are curled and the meat is opaque, 4 to 6 more minutes. Remove from the grill and set aside to cool slightly. Remove the meat from the shells and roughly chop; toss with the remaining habanero butter.
• Brush the hot dog buns with the garlic butter. Grill until golden and crisp, about 30 seconds. Fill the rolls with avocado, tomato, the lobster and slaw.

MYRA WALDO'S SWEDISH LAMB

Steps:

• Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with onions.
• Roast in a hot oven (425 degrees) for 30 minutes and skim off the fat.
• Reduce heat to moderate (350 degrees) and add the carrots and broth. Roast 30 minutes longer and add the coffee, cream and sugar. Continue roasting, basting frequently, for 40 minutes.
• Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender.

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

Steps:

• To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
• Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
• Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

SOUTHWESTERN GRILLED CHICKEN

Steps:

• Split chicken breasts.
• Place tomatoes, onions, pepper, garlic, cilantro, soy sauce, oil, lime juice and black pepper in food processor and process for 30 seconds.
• Pour marinade over the chicken breasts and marinate, covered and refrigerated for at least 4 hours, turning frequently.
• Remove chicken from the marinade and grill over medium coals for 20 to 30 minutes, turning frequently and basting with marinade.
• Sprinkle the breasts with parsley before serving.
• Serve with black beans.
• If serving marinade as a sauce with the chicken, be sure to cook thoroughly!

GRILLED LAMB

Steps:

• Preheat a grill pan over medium-high heat; season lamb with salt and pepper. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
• Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.