The Rural Voice, 2003-08, Page 41•
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Rural Living
Lamb adds sizzle to summertime
Selected by Bonnie Gropp
Lamb is adding some sizzle to
summertime grilling, and a unique
flavour and mouthwatering appeal to
a variety of meat dishes.
ALL-PURPOSE LAMB RUB
2 tbsp (25 mL) olive oil
8 cloves garlic. minced or slivered
1 tangerine or orange, juice and
zest
2 tbsp (25 mL) minced fresh mint
1 tbsp (15 mL) minced fresh
rosemary
1 tbsp (15 mL) minced fresh thyme
1 tbsp (15 mL) dijon mustard
freshly cracked pepper, to taste
Combine all ingredients. Rub onto
lamb leg, rack or chops before
grilling or roasting.
• Can be kept in the fridge in a
sealed container for up to one week.
BARBECUED BUTTERFLIED
LEG OF LAMB
1 leg of lamb, butterflied*, 4-5 lbs
(2-2.25 kg)
1 tbsp grated orange rind (15 mL)
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) dry white wine
1/4 cup (50 mL) soy sauce
1 tbsp (15 mL) grated gingerroot or
I tsp (5 mL) ground ginger
1 tsp (5 mL) dried thyme leaves
1/4 tsp (1 mL) pepper
Combine orange rind and juice,
wine, soy sauce, gingerroot, thyme
and pepper. Pour over Iamb in large
shallow glass or enamel pan. Cover
and refrigerate overnight, turning
occasionally.
Drain lamb, reserving marinade.
Barbecue on lightly greased grill at
medium heat. Turn lamb
occasionally, basting with reserved
marinade. Cook for about 1 hour or
until well browned, but still pink in
the centre. Slice thinly and serve
immediately.
*Butterflied leg of lamb: Remove
the bone and spread flat or ask your
butcher to do it for you, Cooks
quickly and slices easily.
BARBECUE LAMB CHOPS
WITH HONEY -SOY GLAZE
8 lamb loin chops
1/4 cup (50 ML) ketchup
38 THE RURAL VOICE
The honey -soy glaze gives these barbecued lamb chops a subtle sweet flavour
which will have guests coming back for more.
2 tbsp (25 mL) liquid honey
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) minced gingerroot
1 clove garlic, minced
In a large bowl, combine ketchup,
honey, soy sauce, gingerroot and
garlic. Add lamb chops and turn to
coat.
Remove chops from sauce
reserving any remaining sauce.
Barbecue chops for about 4 minutes
per side, until well browned and pink
inside, brushing with reserved sauce.
LAMB BURGERS
1 1/2 lbs (750 g) ground lamb
1 tsp (5 mL) ground coriander
1/2 tsp (3 mL) ground ginger
1/2 tsp (3 mL) ground cinnamon
1 egg
Mix everything together and form
into patties. Barbecue 3-5 minutes per
side.
SANTA FE LAMB STEAKS
WITH AVOCADO SALSA
1 -inch thick lamb steaks (1 per
person)
Seasoning:
2 tbsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
2 tsp (10 mL) dried oregano
2 tsp (10 mL) garlic powder
1/2 tsp (3 mL) black pepper
2 tsp (10 mL) dried cilantro
salt to taste
Combine all ingredients. This can
be stored in an airtight container for
future use.
Season both sides of the steaks
and grill to desired doneness.
Salsa:
4 medium ripe avocados, peeled
and cubed
4 green onions, sliced thin
2-4 jalapeno peppers, seeded, de -
veined and finely chopped
2 tsp (10 mL) coarsely chopped
cilantro
2 cloves minced garlic
2 medium lemons, juiced
2 medium limes, juiced
1 tsp (5 mL) lemon zest
1 tsp (5 mL) lime zest
1/2 tsp (3 mL) salt
Combine all ingredients.
Refrigerate for several hours before
serving. Serve the grilled seasoned
steaks with julienne vegetables and
the salsa.
GRILLED LAMB CHOPS WITH
CUCUMBER MINT SAUCE
8 loin lamb chops
Cucumber mint sauce:
2-3 cups (150 mL) plain yogurt
1 cup (250 mL) shredded
cucumber, squeezed dry and chopped
1 small clove garlic, minced
2 tsp (10 mL) concentrated mint
sauce
salt and pepper