July 19, 2007

Grilled Lamb



Ingredients:
2-3 lb boneless lamb roast
1 small onion, finely minced
1/2 cup mango nectar or juice
1/4 cup Dijon mustard
3 tablespoons of dried rosemary
3 tablespoons yellow mustard powder
2 tablespoons olive oil
2 tablespoons of rice wine vinegar
1 teaspoon ground chipotle pepper
1 teaspoon ground ginger
1 teaspoon of salt (plus more to sprinkle on)
juice of 1/2 lemon
ground pepper

Directions:

In a small bowl, whisk together rice wine vinegar, mustard powder, ground ginger, and Dijon mustard. Let sit for 10 minutes. Whisk in the remaining ingredients. Marinade lamb for 24 hours. Cook over hot coals for 15 minutes on each side. Brush on remaining marinade on all sides. Cook for 5 additional minutes. Using a meat thermometer, test for an interior temperature of 145 degrees. Remove to pan and allow to sit 5 minutes to allow the juices to reabsorb before cutting.

My thoughts:
I've never really given lamb too much thought in the past. Partially, I am a bit ashamed to say, because I find sheep so adorable, to eat them for dinner seemed inordinately cruel. Yes, I eat meat all the time, but I do tend to avoid eating the baby animals. Yes, I am one of those people. If I had been absolutely blown away by lamb in the past, I am sure I would have changed my tune but the snippets of lamb I've speared off other people's plates over the years never impressed me so much that I felt the urge to broaden my carnivorous horizons, so I never learned how to properly cook lamb. But when we recently came in possession of a lovely 8 lb lamb roast, I felt it was time to try lamb again. We immediately cut the enormous roast up in to more serviceable chunks. We froze some and marinated the biggest piece overnight. Then this evening, my husband fired up our tiny grill and went to work. So I guess I still don't know how to cook lamb, but I might be a convert. Never have I had lamb so well, luscious before. It was amazing. Amazing! And so fresh-I really think buying lamb as locally as possible makes all the difference. I am sure Australian lamb is wonderful, but by the time it makes its way all the way over here, something is lost.

3 comments:

  1. I am so glad you have converted! Lamb is so wonderful, and yours looks perfectly cooked. Personally I love mine with strong flavours like curries.

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  2. Yes lamb is slowly growing on me too.

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  3. That sounds so lovely! I've always loved lamb, but never made it myself.

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