• Due to popular demand: The Firehouse Cook’s recipe for Teriyaki Barbecued Leg O’ Lamb

    Just in time for Easter Dinner
    This treatment of the requisite spring lamb is good any time of year, of course, but given the current price of fresh lamb it might remain a special occasion dish. And even folks who don’t like the aroma of lamb cooking will love this dish – it’s barbecued outside!

    I developed this recipe with my ol’ barbecuin’ buddy Tex, with whom I also worked up a recipe for barbecued ground lamb with jalapeno and jack cheese, but that’s another recipe for another time. Tex is called “Tex” because he says he was born in Texas, but I knew his mom and she says he was born in Louisiana. But I digress. Back to the lamb.

    Ask your butcher to butterfly the lamb, removing the bone completely. You’ll notice that the lamb is thick and thin – you’ll wind up with nuggets of well done and nuggets of medium rare by the time you’re finished. And you’ll also notice there’s a “raw” and a “skin” side.

    Teriyaki BBQ Leg of Lamb

    Webber style barbecue grill, covered container for marinade, optional meat thermometer
    One 4-5 lb. leg of lamb

    Mix together:
    1 c. burgundy wine (plus one for the cook if desired)
    1-1/2 to 2 c. Soy Vay Veri Teri or 1 c. teriyaki sauce or marinade plus ¼ c. sesame seeds (approx.)
    ¼ c. or to taste fresh minced garlic (you can buy it in a jar from Christopher Ranch here on the Central Coast of California)
    Cracked fresh pepper to taste

    Place the leg of lamb in a covered container, “raw” side up. Pour the mixed marinade over the meat, cover and refrigerate overnight, turning occasionally when you think of it. No need to set the alarm and get up in the night, however.

    Soak some rosemary clippings in a bucket of water for a few hours, even overnight. Don’t even think of sprinkling bottled rosemary on the fire because it’s way too expensive. If you don’t have rosemary bushes (and there’s no “midnight rosemary store” at the neighbors’ house) you might want to consider apple barbecue chips.

    When you’re ready to grill it, get a hot fire going in your Webber style barbecue. Shake out the soaked rosemary branches and put them on top of the fire, replace the grill and put the lamb on it, “skin” side down for the first go-round. Slam the lid on. At this point, the cook can get into the burgundy that was left. Or not.

    Turn the lamb after about the first five minutes, and thereafter every five minutes or so, depending on your fire. The lamb is ready when the thickest part reads 145 on the meat thermometer, probably 20 to 30 minutes.

    I’d like to suggest wild rice and a tossed green salad (add a little minced fresh cilantro and some lemon. (Cut about three slices of a fresh lemon, cut the peel off and mince it. Put the pulp in a pitcher of fresh water if you just can’t bear to throw it away. The peel, of course, gets tossed into the salad.) Her Editorness has a cousin who zings up her salads with fresh blueberries. Just a few, for the surprise factor. Try it.

    You might grill some pineapple rings really fast, and sourdough rolls. That’s up to your sous chefs – you’re the one busy making that lamb perfect while they do everything else.
    Heat the leftover marinade just to boiling if you want to serve it as a dipping sauce.  Offer it in small ramikins or in a gravy boat. You might want to add some more wine to it to make it go farther.

    posted to Cedar Street Times on April 22, 2011

    Topics: Current Edition, Front PG News, Uncategorized


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