Charred-rare Lamb kebabs are a succulent treat! These citrus rich skewers were quick and easy and served with a zesty Chimichurri topping. Preparation1. Marinate lamb pieces for at least 30 minutes and as long as 4 hours.2. Set grill up to cook on LOW open flame setting.3. Slide lamb pieces onto skewers and place in...
There are so many delicious ways to serve the Smoked Lamb! We pulled ours to make these gyros and the contrast between the crisp greens, lemony yogurt sauce and the rich warm lamb was unbeatable! Served buffet-style where everyone can assemble to their own preference was the most fun. Preparation1. Mix together tzatziki ingredients 3....
As with most high quality cooking methods, the key to a great result is a great ingredient. Give the Memphis an excellent cut of meat and you’ll get beyond excellence in return. The simplicity of the ingredients of smoke and time should not be underestimated. This lamb is the tastiest and easiest meal we’ve pulled...
Reverse-searing red meats is especially great for achieving a uniform medium-rare straight through without sacrificing the charred outer edge we all crave. This lamb is slathered in a tangy mint sauce made from fresh sprigs of chocolate mint. Peppermint would do, also, but cut the amount down by half if using that more robust herb....
When temperatures drop during the winter months this hearty Tuscan style casserole with lamb meatballs makes a perfect evening meal. We’ve provided a recipe for the Tuscan tomato sauce but if you are pressed for time a jar of your favorite commercially prepared sauce will do! Preparation1. For the Tuscan Tomato Sauce -2. Heat olive...
When we purchased our deboned and butterflied leg of lamb it came already rolled in netting. We removed the netting, and unrolled the roast to expose the ragged surface left behind after the deboning process. The rub could then be worked into all the nooks and crannies to flavor the roast both inside and out....
My dad used to call this a good old Irish stew. His version would include only onions, potatoes, lamb (sometimes mutton) and broth, with a bit of salt and pepper for seasoning. He was a purist! Today I still keep it simple but like to add a carrot or two and sometimes a bit of...
