Provençal Rotisserie Lamb Leg

Servings: 10 | Preparation time: 25 minutes | Marinating time: 4 to 6 hours | Grilling time: about 1½ hours | Special equipment: butcher’s twine, rotisserie, instant-read thermometer

Ingredients:

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  • 1 boneless leg of lamb, about 6 pounds, trimmed of nearly all fat;
  • 2 cans (each 19 ounces) cannellini beans, drained;
  • 1 cup ½-inch-diced plum tomatoes;
  • ½ cup thinly sliced black or green olives;
  • ¼ cup extra-virgin olive oil;
  • 2 tablespoons minced fresh Italian parsley leaves;
  • 1 tablespoon red wine vinegar;

Marinade

  • 4 plum tomatoes, roughly chopped;
  • 1 small yellow onion, roughly chopped;
  • 1 cup dry red wine;
  • ½ cup lightly packed fresh Italian parsley leaves;
  • ½ cup lightly packed fresh rosemary leaves;
  • 2 tablespoons Dijon mustard;
  • 6 large garlic cloves, crushed;
  • 1 teaspoon kosher salt;
  • ½ teaspoon freshly ground black pepper;

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Instructions

  1. In a food processor combine the marinade ingredients. Process until pureed; pour the marinade into a large bowl. Add the lamb to the marinade, turn to coat, cover, and refrigerate for 4 to 6 hours.
  2. Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from the heat and reserve. Roll and tie the leg of lamb with butcher’s twine.
  3. Prepare the grill for rotisserie cooking over indirect heat. If your gas grill has one, turn on the infrared burner to low and set the outer burner control knobs to low heat. The temperature of the grill should be around 400°F (you may need to adjust the outer burners to medium heat).
  4. Carefully slide one pronged fork into the spit, with the tines facing inward, about 10 inches from the end of the spit. Secure the fork but do not tighten at this time. Slide the spit through the center of the roast and gently push the roast onto the fork tines so that they are deep inside the roast. Add the other pronged fork to the spit with the tines facing inward and slide down until they are firmly imbedded into the roast. Secure the fork, but do not completely tighten at this time. Wearing barbecue mitts, place the pointed end of the spit into the rotisserie motor. If necessary, adjust the roast so that it is centered on the spit and tighten the fork into place. Turn on the motor to begin the rotisserie.
  5. Grill the roast until the internal temperature reaches 145º, about 1½ hours, basting the lamb with the reserved marinade every 20 minutes. To check the temperature, turn off the rotisserie motor and insert a thermometer into the center of the roast. Wearing barbecue mitts, carefully remove the spit from the grill. Gently loosen the forks and slide the roast off the spit. Transfer to a cutting board, tent with foil, and let rest for about 20 minutes before carving (the temperature will rise 5 to 10 degrees during this time).
  6. In a medium saucepan over medium heat, warm the beans until heated through. Add the tomatoes, olives, oil, parsley, and vinegar and mix well. Serve warm with the sliced lamb.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Rosemary Lamb Chops with Grill-Roasted Potatoes

Servings: 4 | Preparation time: 20 minutes | Grilling time: 23 to 28 minutes

Ingredients

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  • 8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat;
  • Extra-virgin olive oil;
  • 2 pounds new potatoes, each about 1½ inches in diameter, quartered;

Seasoning

  • 1 tablespoon finely chopped garlic;
  • 1 tablespoon finely chopped fresh rosemary leaves;
  • 2 teaspoons finely chopped fresh thyme leaves;
  • 1 teaspoon kosher salt;
  • ¾ teaspoon freshly ground black pepper;

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Instructions

  1. Roughly chop the garlic and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Lightly brush or spray the chops on both sides with oil. Spread half of the seasoning mixture on both sides of the lamb chops. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  4. Put the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add the remaining half of the seasoning mixture. Stir the potatoes to coat them evenly.
  5. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and keep warm while you grill the lamb.
  6. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

North African Lamb Leg with Couscous and Grilled Vegetables

Servings: 8 to 10 | Preparation Time: 1 hour | Marinating Time: 8 to 24 hours |  Grilling time: 45 to 57 minutes | Special equipment: instant-read thermometer

Ingredients

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  • 1 boneless leg of lamb, 5 to 5¼ pounds, butterflied, excess fat, sinew, and silver skin removed

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Marinade

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  • 3 large shallots, about 8 ounces total, each peeled and quartered;
  • ¾ cup loosely packed fresh mint leaves;
  • ¼ cup fresh lemon juice;
  • ⅓ cup extra-virgin olive oil;
  • 8 large garlic cloves, peeled;
  • 1 tablespoon paprika;
  • 2 teaspoons kosher salt;
  • 2 teaspoons ground coriander;
  • 2 teaspoons ground cumin;
  • 1 teaspoon ground cinnamon;
  • 1 teaspoon ground cardamom;
  • 1 teaspoon ground ginger;
  • 1 teaspoon ground turmeric;
  • 1½ teaspoons freshly ground black pepper;
  • ½ teaspoon ground allspice;
  • ½ teaspoon ground cayenne pepper;

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Vegetables

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  • 1 small butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into ⅓- to ½-inch slices
  • 2 fennel bulbs (with fronds), about 1¼ pounds total
  • 1 pound medium zucchini, trimmed, each cut lengthwise into ⅓- to ½-inch slices
  • 2 large red bell peppers, each cut lengthwise into 8 wedges
  • 4–5 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt

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Couscous
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  • 2 tablespoons extra-virgin olive oil
  • 12 ounces finely chopped shallots (about 2 cups)
  • 2 large garlic cloves, minced
  • 1 tablespoon ground cumin
  • 5 cups low-sodium chicken broth
  • 1½ teaspoons ground turmeric
  • 2 boxes (each 10 to 12 ounces) 5-minute plain couscous
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup loosely packed fresh mint leaves, coarsely chopped, divided

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Instructions

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  1. In a food processor combine the marinade ingredients and process until an almost smooth puree forms. Place the lamb, opened flat, in a large glass baking dish or on a sheet pan. Spread the marinade evenly all over both sides of the lamb. Cover with plastic wrap and refrigerate for 8 to 24 hours. Allow the lamb to stand at room temperature for 45 minutes to 1 hour before grilling (do not scrape the marinade off the lamb).
  2. Cut off the thick stalks and the root ends from the fennel bulbs and discard. Finely chop and reserve the fronds for garnish. Cut each fennel bulb in half lengthwise and then cut each half into ⅓-inch slices. In a large bowl combine all the cut vegetables. Add ¼ cup of the oil, the salt, and pepper and toss gently, being careful not to break the vegetables. If the vegetables seem dry, add one more tablespoon oil.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Grill the lamb, fat side down first, over direct medium heat, with the lid closed as much as possible, until an instant-read thermometer inserted into the thickest part of the meat registers 125° to 130°F, 30 to 45 minutes for medium rare, turning once after 20 minutes.
  5. About 15 minutes before the lamb is done, prepare the couscous. In a large, heavy saucepan over medium-high heat, heat the oil. Add the shallots and garlic and sauté until golden and tender, about 5 minutes. Stir in the cumin, turmeric, salt, and pepper. Add the chicken broth and bring to boil. Stir in the couscous. Remove from the heat, cover, and let stand 5 to 10 minutes (keep the couscous covered to keep warm).
  6. Remove the lamb from the grill, tent with aluminum foil, and let rest for 10 to 15 minutes. Maintain the heat of the grill.
  7. While the meat is resting, grill the vegetables over direct medium heat, with the lid closed as much as possible, until they are tender and lightly charred on the outside, turning occasionally. The fennel and squash will take 10 to 12 minutes, the peppers will take 6 to 8 minutes, and the zucchini will take 3 to 5 minutes. Remove from the grill as they are done.
  8. Cut the lamb crosswise into slices. Spoon the couscous on half of a large platter and the vegetables on the other half. Top the couscous with ½ cup of the mint and sprinkle the fennel fronds over the vegetables. Arrange the lamb slices on the couscous. Top the lamb with the remaining ¼ cup mint. Drizzle the lamb with any accumulated juices. Serve warm. 

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Bon appetit!

 

[Recipe source: weber.com]

Herbed Lamb Kabobs with Toasted Couscous and Vegetables

Servings: 4 | Preparation time: 15 minutes | Marinating time: 2 to 8 hours | Grilling Time: aprox. 8 minutes | Special equipment:  metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes before using)

Ingredients

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  • 1 boneless leg of lamb, about 1/2 pounds, trimmed of excess fat, cut into 1-1/2-inch cubes;
  • 1 red or yellow bell pepper, quartered, cored and seeded;
  • 1 pound asparagus;
  • 1/2 pound baby zucchini, trimmed and halved lenghtwise;

Marinade

  • 6 tablespoons extra-virgin olive oil;
  • 2 tablespoons red wine vinegar;
  • 1 teaspoon dried oregano;
  • 1 teaspoon minced garlic;
  • 1/2 teaspoon chopped fresh mint leaves;
  • 1/4 teaspoon freshly ground black pepper;
  • 1/2 teaspoon kosher salt;

Couscous

  • 1 cup couscous;
  • 1/2 teaspoon minced garlic;
  • 1 tablespoon extra-virgin olive oil;
  • 1-3/4 cups water;
  • 1/4 cup toasted pine nuts;
  • 1/2 teaspoon kosher salt;

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Instructions

  1. In a small bowl whisk the marinade ingredients;
  2. Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with a plastic wrap and refrigerate until ready to grill;
  3. Place the lamb cubes in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag as much as possible and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl and refrigerate for 2 to 8 hours, turning from time to time;
  4. Prepare the grill for direct cooking over medium heat (350 to 450 Fahrenheit degrees);
  5. In a medium saucepan, over low heat, warm the oil and cook the garlic until it sizzles. Stir in the couscous. Cook, stirring over low heat, until the couscous begins to turn golden, about 5 minutes. Add the water and salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, for 10 minutes, or until all the liquid is absorbed. Sprinkle with the pine nuts;
  6. Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Brush the cooking grates clean. Grill the skewers and the vegetables over direct medium heat, with the lid closed as much as possible, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once. Remove from the grill and serve the kabobs warm with the couscous and vegetables.

Bon appetit!

 

[recipe source: weber.com]