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Recipes
43
Lamb grilled with rosemary and Dijon
Cooking time after marination: 30-40 minutes
2 pound boneless lamb leg, trimmed and butterflied
8 cloves garlic, minced
2 tsp fresh rosemary leaves, minced
1/2 tsp dried thyme
juice of one lemon
1 Tb olive oil
salt and black pepper
2 Tb Dijon mustard
1 Tb water
The night before, place the lamb in a large baking
pan. Mix the garlic, rosemary, thyme, lemon and
olive oil together in a small bowl and rub on both
sides of the meat. Sprinkle generously with salt
and pepper and cover. Refrigerate overnight.
Spray grate with non-stick cooking spray and then
heat the grill to high. Place lamb on the grill and
cook, about 15-20 minutes per side, until done to
medium. In the last few minutes of cooking, mix
the Dijon mustard with the water and brush the
meat with it to glaze, taking care not to burn the
glaze. Remove to a cutting board and slice thinly
to serve. Serve on a bed of the French Lentil
Salad.
Lemongrass beef skewers with peanut dipping
sauce
Cooking time after marination: 4-5 minutes
2 pounds boneless sirloin
For the Marinade:
3 cloves garlic, minced
2 stalks lemongrass, trimmed of tough outer layer,
sliced (find in Asian markets)
2 Tb sugar
1 Tb soy sauce
3 Tb thai fish sauce (find in Asian markets)
1.5 inch thick slice fresh ginger, minced
1 jalapeno pepper, sliced
1 Tb peanut or canola oil
bamboo skewers
Slice the beef into long thin strips, about 1 inch
wide, 1/4 inch thick, and 4 inches long. Thread
onto bamboo skewers and set aside in a baking
dish. In a blender, combine all the remaining ingre-
dients and blend until smooth. Pour over the meat
and let marinate 1 hour. Spray grate with non-stick
cooking spray and then heat the grill to high. Grill
skewers 2 minutes per side. Remove from grill and
serve with Peanut Sauce.