August 15, 2004
Butterflied Leg of Lamb for the Grill
1 leg of American lamb, 4-5 lbs., boned and butterflied
? cup Italian dressing
? cup unsweetened pineapple juice
2 garlic cloves, minced
? teaspoon hot sauce
? cup barbecue sauce
California table grapes
- Combine Italian dressing, pineapple juice, garlic and hot sauce.
- Place lamb leg in utility dish or plastic bag; add marinade, turning to coat.
- Cover tightly and marinate in refrigerator, 3 to 4 hours.
- Remove lamb leg from marinade; reserve marinade.
- Thread 2 long metal skewers through lamb to secure and facilitate turning roast.
- Place lamb leg on grid over moderately hot coals and grills to desired degree of doneness (150 degrees F for medium rare and 160 degrees F for medium well.)
- Allow 40-60 minutes total cooking time depending on doneness desired.
- Combine reserved marinade with barbecue sauce.
- Turn leg several times during cooking, brushing with barbecue sauce during last 10 minutes of cooking time.
- Heat remaining sauce and serve with lamb.
- Garnish with grapes.
Grilled Lamb Steaks with Pikes Peak Barbecue Sauce
2 lean American lamb leg steaks, cut 1-inch thick
Pikes Peak Barbecue Sauce
? cup Pikes Peak Barbecue Sauce
2 teaspoons olive oil
Barbecue Sauce Preparation
? cup minced onion
? cup minced green pepper
? cup chili sauce
? cup orange juice or orange liquer
2 Tablespoons brown sugar, packed
2 teaspoons orange peel, grated
5 drops red pepper sauce
- In small pan heat olive oil.
- Saute minced onion and minced green pepper for 2-3 minutes, stirring occasionally.
- Blend in chili sauce, orange juice or orange liquer, brown sugar, orange peel and red pepper sauce.
- Cover and simmer for 10 minutes.
- Makes 1-3/4 cup of sauce.
- Grill steaks 4 inches from moderate heat.
- Cook 5 minutes; turn and brush with barbecue sauce.
- Cook an additional 5 minutes; turn and brush with barbecue sauce.
- Cook lamb 2 to 3 minutes longer for medium-rate or until desired degree of doneness.
- Cut steak into thirds and serve.
Lamb Club Sandwich
2 teaspoons mayonnaise
2 slices bacon (thick sliced)
3 tomato slices
3 ounces leg of American lamb, thinly sliced
? cup chopped romaine lettuce
French bread (approximately 5 inches long)
- Slice French bread length-wise.
- Brush bread with mayonnaise, then layer lettuce on bottom half of bread and tomato on top half.
- Add hot, thinly-sliced lamb and bacon to center of sandwich.
- Close sandwich and serve.
Lamb Keema Seekh Kebabs
1 lb. ground fresh American lamb
? cup finely chopped onion
? cup bread crumbs
2 Tablespoons finely chopped cilantro
1 clove garlic, minced
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon curry powder
? cup plain low-fat yogurt, stirred
6 cups cooked rice
1 cup cooked peas
? cup diced red bell pepper
- In medium bowl, blend lamb, onion, bread crumbs, cilantro, garlic, ginger, salt and curry.
- Shape into 12 sausage-shaped portions. Thread onto six skewers.
- Brush each skewer with yogurt.
- Grill kebabs over hot coals, 14-18 minutes, turning once.
- On large serving platter, combine rice, peas and red bell pepper.
- Place grilled meat on rice mixture.
(Note: For bright, yellow-colored rice, add 1-1/2 teaspoons tumeric to water before cooking.)