| T.R | Title | User | Personal
Name | Date | Lines |
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| 1617.2 | | CALVA::WOLINSKI | uCoder sans Frontieres | Wed Feb 01 1989 09:21 | 26 |
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I think it's the best way to serve lamb!!! Lamb and bbq grilles
were made for each other. I aslo use a different marinade that I
picked up down under in oz. I also like to run some metal skewers
through the lamb. They help keep the lamb flat on the grille and
make for easier turning. Here's my Aussie marinade,
Take 1 Cup of your favorite teriyaki sauce and add to it the
following,
4-6 curshed garlic cloves
2-4 Tbps of minced onion, green onion, or shallots
2 Tbsp of crushed rosemary <fresh is great in this>
2-4 Tbsps of grated horseradish
1-2 Tbsps of sesame oil
Marinate the lamb for at least 4 hours or overnite.
Grille or broil the lamb. If you cook down the saved marinade
and thicken it will alittle dissolved corn starch it makes a
great sauce for the meat.
-mike
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| 1617.3 | Lemon, Garlic and Oregano | SKETCH::KORELLIS | | Wed Feb 01 1989 12:18 | 9 |
| Here's another great grill recipe. Take 2-3 garlic cloves
and slice them into very small pieces, make a slit in the lamb
and push the garlic into the slit. Repeat this all over the
butterflied lamb. Season with oregano and pepper. Marinate
in fresh lemon juice (about 2-3 lemons) overnight or for at
least 4 hours, turning the lamb occasionaly. Then cook it
on the grill until it's done the way you like it.
This is delicious!!!
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| 1617.4 | | CECV03::HACHE | It's not my rack | Wed Feb 01 1989 17:46 | 13 |
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re .2
CAUTION!
Re-using marinade that's been used on the meat can be very dangerous.
Make extra marinade and cook THAT down to make the sauce.
Danielle Marie_who_knows_from_personal_experience
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| 1617.6 | Try broiling | USMFG::PJEFFRIES | the best is better | Thu Feb 02 1989 16:11 | 5 |
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I suppose you could broil it, but I don't think roasting would do
it justice. I don't have any idea of the timing, but lower the rack
to about 6 inches and keep an eye on it. Probably something in the
20 to 25 min per side would be a starter.
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| 1617.7 | | CALVA::WOLINSKI | uCoder sans Frontieres | Thu Feb 02 1989 16:15 | 25 |
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Rep .2
I find your comments curious about using the marinade from
the meat. I could understand them if you used the marinade
without cooking it first and getting food poisoning from the
meat. In the case of this recipe I boil the marinade for about
15 minutes and from everything I've read this should more than
enough time to kill off any little nasties. I would be more
worried about the meat in any case since I cook the lamb medium-rare
which is only about 135f. I agree you should never use "raw" marinade
in any sauce without cooking it first. Again common sense should
be the guide.
Rep .4
You can bake the lamb in the oven at 375f for about 20 minutes
a pound. This should give you a nice medium rare which is the most
accepted way to cook lamb. If that's too red for you increase it
to 25 minutes per pound which will give you a more medium to well
done. You really shouldn't overcook lamb because in my opinion well
done lamb is worst than shoe leather.
-mike
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| 1617.9 | CAUTION DON'T OVERCOOK | JACKAL::CARROLL | | Fri Feb 03 1989 10:11 | 10 |
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I would recommend that if you broil the butterflied leg you keep
an eye on it as it should not take much more than 15 - 20 min.
to cook. The reason I say this is that broiler at 500 Deg. isn't
much different than a charcoal or gas grill and the meat being
butterflied is much thinner than a leg roast. Actually broiling
in a stove and grilling on an outdoor charcoal or gas grill really
are not any different form each other in regards to the type of
heat. The flavors may differ because you may use either hardwood
charcoal or hardwood chips.
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