Barbecued Lamb 

Recipe Titles:

Arni Souvlakia (Shish-Kabob)
Barbecued Butterflied Leg of Lamb with Mint
Barbecued Leg of Lamb with Yogurt
Butterflied Leg of Lamb with Roasted Vegetables
Easter Lamb
New Zealand Lamb
Shashlik Caucasian - From the Russian Tea Room
Spiedies

Recipes:


 Arni Souvlakia (Shish-Kabob)

      3 lb Leg or shoulder of lamb                  Pepper
           Lemon juice                              Powdered oregano
           Salt                                     Olive oil
 
  Recipe by: David Rogers Cut the lamb into 1-1/2 inch cubes or 1/2 inch
  strips -- whichever you prefer. Combine equal parts salt, pepper, and
  oregano.  Place lamb in marinating container. Drizzle liberally with lemon
  juice.  Sprinkle liberally with spice mixture. Let marinate in
  refridgerator for 3-8 hours.
  
  Thread meat on skewers.  Grill until meat is brown but still juicy, brushin
  with olive oil two or three times.  Goes well with Chicken Flavored Rice.
 

 
 Barbecued Butterflied Leg of Lamb with Mint

      1    Leg of lamb (5-6 lb)*                    Fresh mint sprigs (opt)
    3/4 c  Balsamic vinegar                         Salt
    1/3 c  Mint jelly                               Pepper
    1/3 c  Minced fresh mint leaves              sm 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 briquets.
  When briquets are dotted with ash, in about 30 minutes, spread them into a
  single layer; scatter 10-12 more briquets 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.
 

 
 Barbecued Leg of Lamb with Yogurt

     10 lb Leg of lamb                       1/4 c  Cumin
  2 1/2 c  Plain yogurt                      1/2 ts Cloves
      1 tb Salt                              1/2 ts Nutmeg
      1 tb Tumeric                             5 tb Veg oil
      2 tb Paprika                        
 
  Bone the lamb and cut into 1" cubes. Combine all ingredients in a large
  bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over
  charcoal  about 7 min. per side.


 
 Butterflied Leg of Lamb with Roasted Vegetables

    1/2 c  Oil. olive                               Pepper,  black; to taste
      3    Lemons; juiced                      5 lg Potatoes, baking; cut into
      4    Garlic cloves; minced                    -6 lengthwise wedges each
      3 tb Marjoram; chopped                   4 md Zucchini; halved lengthwise
      2 tb Rosemary; chopped                   4    Pepper, bell, red; seeded,
      6 lb Lamb, leg of; boned and                  -halved lengthwise
           -butterflied                             Lemon; wedges for serving
           Salt; to taste                 
 
    Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons
  of the marjoram and the rosemary, and marinate the lamb in this mixture for
  24 hours. Bring the lamb to room temperature.
    Heat broiler and broiler pan.  Remove the lamb from its marinade,
  scraping off as much of the herbs and garlic as possible. Season with salt
  and pepper to taste. Place it flat on the boiler pan, the thickest part at
  the back of the pan, and broil for 15 minutes. Turn the lamb and broil for
  13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes.
  Note:  This is also an excellent cut for the grill; grill until a slight
  bit of pink remains in the center, either over _low_ direct heat, or
  smoke-roast over indirect heat.
    Let roast 'rest' for 10 minutes before carving, and then slice off 8, 1/2
  inch thick slices for the current meal, and then wrap, chill and
  refrigerate the remainder of the meat for use later in the week (see
  recipes for Deviled Lamb, Lamb Hash, Couscous-lamb Salad, Roasted Pepper,
  Lamb and Watercress Focaccia Sandwiches, and Lamb Pita Sandwiches with
  Tahini Sauce).
    Combine the potatoes, the remaining 2 tb. olive oil (or slightly more if
  desired) and salt and pepper to taste in a large roasting pan. Place the
  potatoes in the oven at the same time as the lamb goes under the broiler.
  Roast, tossing once, for 25 minutes.
    Add the zucchini and peppers, tossing them with the potatoes, and roast
  until the potatoes are tneder when pierced with a knife and the zucchini
  and peppers are just tender, 12 to 15 minutes more. Season with additional
  salt if necessary, pepper and the remaining 1 tb. marjoram.
    Reserve 10 potato wedges for hash later in the week.
    Mound the remining vegetables on a platter and serve with the sliced lamb
  and lemon wedges.
    Note:  This recipe is for an oven with a single heating element that
  allows for simultaneous broiling and roasting. In an oven with seperate
  heating elements for oven and broiler, roast the vegetables first at 45 F.,
  then broil the lamb.  Reheat the vegetables in the 10 minutes that the lamb
  stands before carving.
 

 
 Easter Lamb

      1    Lamb or kid; 20-25 pounds           2    Lemons
    1/4 c  Melted butter                            Salt and pepper to taste
    1/4 c  Olive oil                      
 
  Recipe by: Norm Corley
  
  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 lam
  with lemon juice, salt and pepper.  Cut a small opening in the shoulder
  a hip joints and pour a small amount of salt &amp; 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 t splaying out.  Rub outside again with lemon juice, salt
  and pepper and place on a rack 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 already.  Have a Happy Easter!
 

 
 New Zealand Lamb

      1    Boneless leg of lamb                1 ts Salt
    1/2 c  Lemon juice                         1 ts Dried rosemary
    1/2 c  Oil                                 1 ts Pepper
    1/2 c  White wine                          1 tb Red pepper flakes
      1 ts Crushed garlic                 
 
  Recipe by: Bruce Baker Marinate in the fridge for a good long while. A week
  isn't too long.  Gril in a Webber kettle with the lid on and the vents
  almost closed, 15-20 minut 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 ca
  please all the people all the time!
 

 
 Shashlik Caucasian - From the Russian Tea Room

           -Lisa Hlavaty FDGN81A               1 ts Dillweed
      2 lb Boneless lamb; cut into             1    Small clove garlic; minced
           -2 inch cubes                       4    Celery tops;coarsely chopped
      1 c  Cooking oil                         3    Tomatoes; quartered
      2 ts Lemon juice                         2    Onions; cut in wedges
      1 ts Salt                                2    Green peppers; cut in 1"
      1 ts Pepper                                   -squares
      1    Bay leaf                                 Hot cooked rice
 
  Place lamb in large bowl or shallow dish. In screw top jar combine oil,
  lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well
  and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours
  or overnight, stirring occasionally. On each of 4 long skewers, thread
  lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on
  each skewer. Grill shashlik over medium coals 12-16 minutes, turning once.
  (or, place shashlik on rack in shallow baking pan, 4 inches from broiler.
  Broil 10 minutes, turning once, for medium rare.) Brush meat and vegetables
  with additional marinade, if desired.
   Serve on a bed of hot cooked rice. If desired, garnish with fresh dill.
 

 
 Spiedies

      2 lb Cubed lamb meat                     2 tb Fresh basil
      2 ts Salt                                1 ts Crushed garlic
      2 ts Pepper                              1 md Onion; chopped
      1 ts Parsley                           1/4 c  Vinegar
      1 tb Dried oregano                       1 c  Oil
 
  Recipe by: Bruce Baker Throw all the marinade ingredients in a blender and
  blend until smooth. Marinate the lamb at least overnight (but a week isn't
  too long).  Thread o skewers and grill over charcoal. Excellent!
