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Lamb Recipes

Grilled Lamb Chops  

 

¼ cp butter                                         ½ t minced garlic

1 ½ T lemon juice                                ¼ t salt

1 t paprika                                           1/8 t pepper

1 t minced green onion                       4 (4 oz) lamb chops

 

COMBINE first 7 ingredients in a small bowl; rub butter mixture on both sides of lamb chops. Grill; covered with grill lid, over medium heat (300-350) 5 minutes on each side or to desired doneness. Yield: 2 servings

Charcoaled Bourbon-Marinated Lamb

 

1 (8 lb.) leg of lamb, cut into ½ in thick steaks           3 large onions, thinly sliced

1 ½ cp bourbon                                                           3 large garlic cloves, minced

¾ cp olive oil                                                               Garnishes: chutney, Dijon mustard,

¾ cp soy sauce                                                           sliced green onions

 

PLACE steaks in 2 large heavy duty Ziploc bags. Combine bourbon and next 4 ingredients. Pour over steaks. Seal bags; marinate in refrigerator 8-24 hrs, turning occasionally.

REMOVE steaks from marinade, discarding marinade. Grill steaks, in batches, covered with grill lid, over medium-high heat (350-400) 7 minutes on each side or until steaks are done. Garnish, if desired. Yield: 16 servings

Grilled Butterflied Leg of Lamb with Mint Pesto

 

1 (8lb) leg of lamb, boned and butterflied                   5 garlic cloves, chopped

1 cp olive oil                                                                1 (750 mL) bottle dry red wine

¼ cp loosely packed fresh basil leaves                       ½ t salt

3 T chopped fresh mint                                               ¼ t pepper

2 T chopped fresh rosemary                                       Mint Pesto

 

TRIM fat from lamb. Place lamb in a large heavy duty Ziploc bag. Combine oil and next 5 ingredients in a blender; process until smooth, stopping to scrape down sides. Pour oil mixture over lamb; seal bag, and turn until lamb is well coated. Marinate in refrigerator 8 hrs, turning bag occasionally.

REMOVE lamb from marinade, discarding marinade. Sprinkle lamb with salt and pepper. Grill lamb, without grill lid, over medium-high heat (350-400) 50 minutes or until a meat thermometer inserted in thickest portion of lamb registers 150 (medium rare) or to desired degree of doneness, turning once. Let lamb stand 15 minutes. Slice diagonally across the grain into thin slices. Serve with Mint Pesto. Yield: 10-12 servings.

MINT PESTO

2 ½ cps loosely packed fresh mint leaves                  ½ cp loosely packed Italian parsley

1 cp loosely packed fresh basil leaves                        8 garlic cloves, cut in half

1 cp chopped walnuts                                                 1 cp olive oil

½ t salt                                                                                    ¼ t pepper

 

PROCESS first 5 ingredients in a food processor until finely chopped, stopping to scrape down sides.

WITH processor running, pour oil in a thin, steady stream through food chute, processing just until smooth. Stir in salt and pepper. Cover and chill: Yield 2 cps.