Bah-Bah-Cue: Lamb on the Grill
By eCountryLifestyle Staff Writer
The cut of meat known as “leg of lamb” is taken from the hind legs of the animal. Because it is normally a tender portion, it is very suitable to dry heat methods of cooking such as the barbecue.
The leg can be cooked either bone in, or with the bone removed. With the bone in, it is treated more like a roast however boneless, it can be barbecued in much the same manner as a steak.
Lamb has a stronger taste than beef, however it accepts other flavors admirably. Although leg of lamb is an expensive cut in the North American market (although local product is available, imported lamb from New Zealand is popular and readily available) in many countries it is eaten as regularly as beef or chicken. Greek, African, Indian and Middle Eastern cuisines all rely heavily on lamb as a staple, and more often than not it is served fresh off a smoking grill. Lamb is a truly versatile alternative and the following recipes make it a tempting choice for your next barbecue meal.
Basque Barbecue Leg of Lamb
The leg can be cooked either bone in, or with the bone removed. With the bone in, it is treated more like a roast however boneless, it can be barbecued in much the same manner as a steak.
Lamb has a stronger taste than beef, however it accepts other flavors admirably. Although leg of lamb is an expensive cut in the North American market (although local product is available, imported lamb from New Zealand is popular and readily available) in many countries it is eaten as regularly as beef or chicken. Greek, African, Indian and Middle Eastern cuisines all rely heavily on lamb as a staple, and more often than not it is served fresh off a smoking grill. Lamb is a truly versatile alternative and the following recipes make it a tempting choice for your next barbecue meal.
Basque Barbecue Leg of Lamb
For best outcome make the marinade at least one day before using it on the lamb. This is the classic marinade for lamb of any type.
1 (6 to 7 pound) leg of lamb
Marinade
3 tablespoons salt
1 tsp freshly ground pepper
7 cloves pressed garlic
1/2 cup olive oil
The juice of 2 large lemons
Stir marinade ingredients together well.
Trim the lamb of extra fat. It’s fine to leave a little to increase the flavor. Prick the meat well all over with a fork and baste generously with marinade. Refrigerate covered for 24 hours, basting several times during this period.
Before cooking, remove the leg of lamb from the fridge and allow to reach room temperature. Heat BBQ to Medium and place lamb on grill. Cook to desired doneness, turning leg every 15 minutes or so�- approximately 2.5 hours.
1 (6 to 7 pound) leg of lamb
Marinade
3 tablespoons salt
1 tsp freshly ground pepper
7 cloves pressed garlic
1/2 cup olive oil
The juice of 2 large lemons
Stir marinade ingredients together well.
Trim the lamb of extra fat. It’s fine to leave a little to increase the flavor. Prick the meat well all over with a fork and baste generously with marinade. Refrigerate covered for 24 hours, basting several times during this period.
Before cooking, remove the leg of lamb from the fridge and allow to reach room temperature. Heat BBQ to Medium and place lamb on grill. Cook to desired doneness, turning leg every 15 minutes or so�- approximately 2.5 hours.
Serves 8 to 10.
Balsamic Rosemary Lamb Barbecue
Few things beat lamb and rosemary – except maybe lamb and rosemary on a barbecue.
1 butterflied leg of lamb (It is easiest to get the leg boned by a butcher)
Marinade
1/4 cup balsamic vinegar
1/4 cup mint leaves
5 cloves of garlic, crushed
4 tablespoons chopped fresh rosemary
In a small food processor combine the vinegar, mint, garlic and rosemary. Process just until blended. Pour mixture over lamb and allow to marinate, refrigerated, overnight.
Heat the barbecue to medium and place the lamb on the grill. Cook covered checking frequently for desired doneness (butterflied lamb is grilled in much the same manner as you’d grill a steak), basting occasionally with marinade.
Mongolian Lamb Skewers
Balsamic Rosemary Lamb Barbecue
Few things beat lamb and rosemary – except maybe lamb and rosemary on a barbecue.
1 butterflied leg of lamb (It is easiest to get the leg boned by a butcher)
Marinade
1/4 cup balsamic vinegar
1/4 cup mint leaves
5 cloves of garlic, crushed
4 tablespoons chopped fresh rosemary
In a small food processor combine the vinegar, mint, garlic and rosemary. Process just until blended. Pour mixture over lamb and allow to marinate, refrigerated, overnight.
Heat the barbecue to medium and place the lamb on the grill. Cook covered checking frequently for desired doneness (butterflied lamb is grilled in much the same manner as you’d grill a steak), basting occasionally with marinade.
Mongolian Lamb Skewers
This spicy Asian marinade makes a great compliment to the strong taste of lamb.
2 lbs boneless leg of lamb, cubed
3 red peppers, cut into 1-inch squares
2 onions. cut into chunks
Marinade
1/3 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon hot sauce
Whisk together the marinade ingredients in a bowl. Put the lamb in a large plastic bag, pour in marinade and seal. Ensure that the lamb is well-coated and refrigerate overnight. Bring the lamb back to room temperature before assembling skewers.
Assemble skewers alternating meat,red pepper and onions. Place on medium-high grill and cook, turning frequently until meat reaches desired doneness - about 8-10 minutes. Serve over steamed rice.
2 lbs boneless leg of lamb, cubed
3 red peppers, cut into 1-inch squares
2 onions. cut into chunks
Marinade
1/3 cup hoisin sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon hot sauce
Whisk together the marinade ingredients in a bowl. Put the lamb in a large plastic bag, pour in marinade and seal. Ensure that the lamb is well-coated and refrigerate overnight. Bring the lamb back to room temperature before assembling skewers.
Assemble skewers alternating meat,red pepper and onions. Place on medium-high grill and cook, turning frequently until meat reaches desired doneness - about 8-10 minutes. Serve over steamed rice.
