Special Basting Sauce For Grilled Lamb Recipes

BBQ LAMB WITH CANADIAN WHISKY

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.

CARRABBA'S GRILL BASTE RECIPE - (3.8/5)

Steps:

• Melt the butter in a medium sauce pan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes. Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil and reduce the heat to a medium-low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. The grill baste can be made up to 1 week ahead, cooled, covered, and refrigerated. Bring to room temperature before using.

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).