Buster has placed a total of 7 MasterCook recipes in this file: Barbecued Butterflied Leg Of Lamb With Mint Easter Lamb Herb-Roasted Lamb With Redcurrant Gravy Kebab Marinovat (Marinated Lamb Kebab) Martini Lamb New Zealand Lamb Roasted Leg Of Lamb ----------------------------------------------------------- * Exported from MasterCook Buster * Barbecued Butterflied Leg Of Lamb With Mint Recipe By : Serving Size : 9 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 leg of lamb -- (5-6 lb.)* 3/4 cup balsamic vinegar 1/3 cup mint jelly 1/3 cup minced fresh mint leaves fresh mint sprigs -- (opt) salt and pepper to taste small pocket bread** * - boned and trimmed of surface fat ** - or regular pocket bread, cut in half crosswise 1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. 2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally. 3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquettes. When briquettes are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquettes over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents. 4. Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done. 5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread. Posted to the BBQ List by Carey Starzinger on Jun 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easter Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lamb or kid -- 20-25 pounds 1/4 cup melted butter 1/4 cup olive oil 2 lemons salt and pepper to taste Easter in Greece is the biggest holiday of the year and damned near EVERYONE roasts a lamb or kid (goat that is, although I've been tempted). Every family has it's idea of the best way to cook the Easter meal but in general the animal is spitted and cooked over an open charcoal bed for about 6 hours. Constant turning of the 'souvla', Greek word for spit, is required so if the family is traditional and doesn't use an electric motor a lot of friends come in handy. I've found that the best way to obtain help in turning the lamb is to have LOTS of beer and Greek wine on hand. The 'souvla' is about 8-9 feet long with a handle for turning on one end. It's placed on a pair of spikes driven into the ground about 7 feet apart. The spikes have several different 'U's welded to them for raising and lowering the spit. If you try this recipe, start a charcoal bed about 6'x2' before preparing the lamb or kid and have a separate charcoal fire going to add to the bed later on. By the time you get the animal prepared the fire should be just about right. You'll probably need 20 pounds, or more, of charcoal to complete the cooking. Have more than you need on hand. Wipe lamb inside and out with a damp cloth. Rub cavity and outside of lamb with lemon juice, salt and pepper. Cut a small opening in the shoulder and hip joints and pour a small amount of salt and pepper into them. Run the spit through the anus and out of the top of the skull. A hammer may be needed for this. Use baling wire to secure the spine to the spit in two or three places. Sew up the cavity with white string. Push foreshanks back towards body and tie in position. Wire the back legs to the spit. This will prevent them splaying out. Rub outside again with lemon juice, salt and pepper and place on a rack set in a large catering-size baking dish. Combine melted butter with olive oil and brush half of this over the lamb or kid. Baste with the remainder at times during cooking. Place the spit over the fire with the lamb or kid approximately 18" over the fire. Adjust the height according to the heat of the fire during cooking. Turn the spit constantly for 6-8 hours, lubricating the person turning liberally with wine or beer, then enjoy your Greek Easter Feast. The innards aren't wasted. They're used to make a dish called 'Kokoretsi' also cooked over a charcoal bed on a small souvla, but that's another story and this is too long all ready. Have a Happy Easter! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Herb-Roasted Lamb With Redcurrant Gravy Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Make deep slits all over the lamb j and -- insert garlic 1 slice -- basil leaves and -- some of the -- rosemary. Blend the redcurrant jelly with the soy sauce and the mustard, heating gently until the jelly just dissolves. Cool and pour over the lamb in your container of choice. Cover and chill. May be marinaded for up to two days. BTW if you don't have fresh basil at this time of year use about a tsp of dried and put it in with the marinade. Put a clean dripcatcher/water tray under the joint with about a pint or so of water in it. I cooked a four and a half pound shoulder in the Weber for about two hours at approx. 350F with medium applesmoke basting with leftover marinade. Shoulder of lamb will cook quicker than leg of the same weight. It's more spread out and percentagewise has more bone. To test for doneness use your thermometer of choice to measure internal temperature - mind the bones - they give a false reading, or pierce with a pointy object. The juices that run out should be clear. For the gravy, strain the contents of the drip tray into a pan. At this point the cholesterol challenged may skim off some of the fat. (But then whaddaya doin eatin lamb anyways!) Add your thickener. Heat whilst stirring. This must boil. Remember, some of this glop was in contact with raw meat. After cooking, allow meat to rest for 15 mins. Cover with foil and a couple of layers of cloth or towelling to keep it warm. It makes slicing a lot easier. The sugar content of the jelly gives a good caramelisation and an overall slightly sweet taste. I'd be interested to hear from any who try this especially if you go "lower and slower" which I find difficult with the kettle. MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by johncartlidge@lucent.com on Apr 8, 1998, converted by MC_Buster. NOTES : 1 Leg or Shoulder of lamb (about 4 pounds) 8 cloves of garlic 10 leaves (fresh) basil 4 sprigs rosemary 4 tablespoons redcurrant jelly 3 tablespoons light soy sauce 1 tablespoon Dijon mustard **For gravy** 2 tablespoons cornstarch water to blend. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kebab Marinovat (Marinated Lamb Kebab) Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless lamb steak -- cut into 1-in cubes 3 medium onions -- quartered 1 teaspoon salt 1 teaspoon ground cumin seed 1/4 teaspoon pepper 1/4 cup cognac -- arak or dark red -- wine 1. Mix everything together and marinate for 1 to 1-1/2 hrs. This distributes flavors and tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 minutes, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods. Source: Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Martini Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 pound leg of lamb ***MARTINI PASTE*** 1/2 medium onion -- chopped 10 centiliters garlic juice and zest of one lemon 3 tablespoons gin 2 teaspoons kosher salt 1/4 cup olive oil ***MARTINI MOP (OPTIONAL)*** -- (OPTIONAL): 1 cup gin 1 cup beef stock -- 2/3 cup water one lemon -- juice of 2 tablespoons olive oil The night before, prepare paste. In food processor, combine the onion, garlic lemon, gin and salt and process to combine. Continue processing, pouring in the oil until a thin paste forms. Generously spread the paste on the lamb. Place lamb in plastic bag and refrigerate overnight . Prepare smoker bringing temp. to 200-220F. Remove meat from icebox let sit at room temp. for 30 min. Mix mop (if you plan to baste) and warm over low heat. Transfer lamb to smoker. Cook 35-40 min./lb. until internal temp. is 145F for rare-med. rare. Baste meat w/mop every 45-50 min. in wood-burning pit, or as appropriate for your style smoker. Remove lamb and let sit 10 min. Slice and serve warm or chilled. TIP: Leg of lamb is best when lightly smoked... in a water smoker. But other types will yield pleasing results. If using a wood-burning pit, wrap the lamb in foil after the first hour! TIP: Use coarse kosher salt. The mild flavor won't over-power the dish. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Zealand Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless leg of lamb 1/2 cup lemon juice 1/2 cup oil 1/2 cup white wine 1 teaspoon crushed garlic 1 teaspoon salt 1 teaspoon dried rosemary 1 teaspoon pepper 1 tablespoon red pepper flakes Marinate in the fridge for a good long while. A week isn't too long. Grill in a Webber kettle with the lid on and the vents almost closed, 15-20 minutes on each side. A leg of lamb is great for a crowd. Because the thickness is quite uneven, some parts will be well done while others are medium rare. Who says you can't please all the people all the time! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roasted Leg Of Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon annatto seeds -- ground 1 teaspoon ground cumin 1 centiliter garlic -- crushed 1/3 cup red wine 1 tablespoon oregano 1 teaspoon paprika 1/2 teaspoon salt 1 teaspoon black pepper -- ground Figure that. Believe it or not this is the second leg-o-lamb recipe I got today. Although not Q'd, it could be Q'd easy enough. This recipe comes from the UK so some of the measurements will require conversion or at the very least some imagination. We had a half leg of lamb in our Christmas butchery order, and we roasted it with the following marinade/baste: I slashed a diamond-pattern into the meat, and rubbed the marinade in. Gave it 2 hours before cooking it at 375F for 75 minutes on a bed of sliced potatoes. Very tasty! Posted to BBQ List by vev-BBQ@michvhf.com on Jan 7, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -