Special Basting Sauce For Grilled Lamb Recipes

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.

SPECIAL BASTING SAUCE FOR GRILLED LAMB

Steps:

• Combine all ingredients.
• Refrigerate at least 8 hours, or overnight.
• Remove garlic and mint leaves.
• Use as a basting sauce for grilled lamb.

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.

BASTING SAUCE FOR GRILLED FISH

Steps:

• In a small saucepan combine all ingredients; cook over low heat until the sugar is dissolved; cool.
• Before grilling the fish coat both sides in the sauce.
• Place on grill and continue to baste frequently.
• Grilling time for thicker cuts of fish is about 7-9 minutes.

BARBECUE GRILLING SAUCE

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

GRILLED LAMB

Steps:

• If using a broiler, turn it on.
• Wash and trim lamb.
• Grate the ginger and mince the garlic. Mix with sugar, soy sauce and coriander in a bowl large enough to hold the lamb. Add the lamb and set aside.
• If using a top-of-the-stove grill, prepare it. Grill or broil lamb about 10 minutes, basting with marinade occasionally. Slice thinly and serve.