Lamb Recipes: Grilling      Back to Great American Lamb Company Recipes >>

Caramelized Lambchops

1½ tablespoons olive oil
1½ tablespoons red wine vinegar
2½ tablespoons dark brown sugar
2 teaspoons honey mustard
1½ tablespoons fresh lemon juice
8 lamb shoulder chops (about 4 pounds)

Combine first five ingredients; brush over all sides of the lamb. Cover and refrigerate 30 minutes. Drain any excess marinade.

Grill lamb 7 to 11 minutes, turning often, for medium-rare to medium doneness.

Transfer to a plate; cover and let stand 5 minutes before serving.

Serves 8.
 

Grilled Herbed Lamb Burgers

Based on traditional Middle East recipes for ground lamb kebabs, this fla¬vorful and adaptable recipe is great for outdoor grilling. It also works well broiled or pan fried. Use freshly ground lamb with some fat in it; patties made with lean meat tend to crumble when cooking. Serve on a bed of mixed salad greens with yogurt sauce, accompanied by sliced ripe tomatoes, grilled zucchini, eggplant and thick onion slices, and warm pita bread.

1¼ pounds ground lamb
¾ cup finely chopped scallions or green onions
1 Serrano chili; finely chopped (about 2 tablespoons) or substitute ¼ to ½ teaspoon ground cayenne pepper
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
1 garlic clove, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cumin
½ teaspoon cinnamon (or allspice)
4 tablespoons olive oil, for coating

Combine all the ingredients except for the oil in a bowl and mix with a fork until well combined. Elevate one edge of a rimmed jelly roll or rimmed sheet pan with a folded towel or other prop, and pour the olive oil into the lower end. Wet your hands with cold water and shape the mixture into 8 to 10 patties, or oblong football shapes. Coat in the oil and set aside without touching each other on the pan. Cover and chill until ready to cook.

Prepare a fire in an outdoor grill. If using charcoal, allow the coals to glow red before placing the meat on the grill to avoid burning the meat. Place the patties on the grill a few inches apart and cook undisturbed for about 5 minutes. Turn with a metal spatula and cook for another 5 to 8 minutes until the meat is cooked through and barely pink.

Yogurt Garlic Sauce

2 cups plain yogurt
1 large clove garlic, minced
4 tablespoons finely shredded fresh mint, and/or fresh cilantro
salt to taste'
1 tablespoon olive oil

Mix the yogurt with the remaining ingredients and chill until ready to serve.

For a thicker sauce whisk in a few tablespoons of sour cream.
 

Stout and Honey Mustard Lamb Leg

1 lamb leg, about 4-5 pounds
2 cups beef broth
¾ cup stout
⅓ cup honey
2 tablespoons mustard
3 cloves garlic, minced
2 teaspoons lemon pepper
2 teaspoons oregano
1 teaspoon salt
½ teaspoon pepper flakes, optional

Trim off extra fat and make diagonal slits on both sides of lamb. Combine marinade ingredients in small mixing bowl and spread over lamb. Make sure marinade is applied to the diagonal slits. Reserve some marinade for basting. Cover and refrigerate for 3-5 hours. Preheat grill and skewer lamb securely on rotisserie rod. Cook for 1½ to 2 hours over low heat. Baste with remaining marinade every 15 minutes. When finished, remove leg of lamb from grill and let rest for 10 minutes before slicing.
 

Apple Glazed Lamb Chops

8 loin lamb chops, 1-inch thick
½ cup apple jelly
¼ cup lemon juice concentrate
¼ cup steak sauce
salt and pepper to taste

Preheat grill. Combine apple jelly, lemon juice concentrate and steak sauce together until well mixed. Season lamb chops with salt and pepper. Place lamb chops on hot grill and sear for 1 minute on each side. Continue grilling for about 6 to 8 minutes per side brushing liberally with the sauce until done. Let chops rest for 5 minutes before serving.
 

Rocky Mountain Grill

A variety of spices combine to give these chops an unforgettable flavor. This recipe is courtesy of the American Lamb Council. 4 to 6 servings.

  • 6 to 8 loin chops, well-trimmed of fat
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup light vegetable oil
  • 3 tablespoons balsamic vinegar
  • 6 leaves fresh sage or 1 tablespoon dried
  • 1 tablespoon minced onion
  • 1 teaspoon coarse-grained mustard
  • 1 teaspoon grated lemon peel
  • ¼ teaspoon ground cloves

    Sprinkle salt, pepper and cayenne to taste onto both sides of the chops. In a glass or ceramic container, stir together remaining ingredients. Add chops and marinate in refrigerator for 4 to 24 hours. Stir occasionally. Broil chops 4 to 6 inches from the source of heat for 6 minutes on each side, or until desired doneness is reached. Brush with marinade at least once on each side.

    To grill:
    Push coals to either side of the grill and place d rip pan in the center. (This will prevent a fire flare-up.) Grill the chops 6 minutes per side, or until desired doneness is reached.
     

    Lamb Burgers

  • 1½ pounds ground lamb
  • ½ medium onion, finely minced
  • 1 tablespoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon each salt and pepper
  • 4 hamburger buns

    In a large bowl, use fork to gently combine lamb, onion, Dijon, parsley, mint, oregano, salt and pepper. Gently form into four 1-inch thick patties.

    Heat grill to high. Place patties on hottest part of grill and sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill and continue grilling until desired doneness, 4 to 8 minutes per side.

    Place burgers on split buns and garnish as desired. Suggested garnishes: tzatziki, crumbled feta, thinly sliced red onion, olive slices, lettuce, cucumber slices and tomatoes.

    Serves 4.
     

    Lamb Steaks with Warm White Bean Salad

  • 1-1½ pounds leg of lamb steaks, 1-inch thick
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 3 teaspoons finely minced garlic
  • 1 cup red wine
  • White Bean Salad
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced shallots or sweet onion
  • ¾ cup finely minced orange and red bell peppers
  • 2 cans (15 ounces) white beans, such as cannellini or Northern beans, rinsed and drained (about 3 cups)
  • 1 tablespoon red wine vinegar

    For the Iamb: Preheat the oven to broil, or a grill to medium-high heat. You can also use a grill pan. .

    If the lamb has a bone, make 2 shallow cuts in the meat surrounding the bone so that it doesn't curl up during cooking.

    Place the lamb in a shallow dish and season both sides with salt and pepper. Toss with all but ½ teaspoon of the garlic and drizzle with the red wine. Set aside and marinate at least 15 minutes, while you prepare the bean salad, and up to 1 hour, tossing occasionally.

    For white bean salad: Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the reserved garlic and the shallots and heat through until the garlic is fragrant, 30 seconds to 1 minute. Add the peppers and beans and stir to coat, cooking and stirring until the flavors are infused, about 3 minutes.

    Remove from the heat and add the remaining olive oil and the vinegar plus salt and pepper to taste. Set aside.

    To cook lamb: If broiling, place steaks in one layer on a foil-lined sheet and cook 2-4 minutes per side. If using grill or grill pan, lightly grease the grill grate or grill pan then cook for 3-5 minutes per side.

    Tent the meat with foil and let rest 10 minutes.

    Serve immediately, sliced if you like, with the beans.
     

    Garlic and Rosemary Lamb Chops with Grill-Roasted Tomato Compote
    Recipe from Pat Flora

    The lamb chops:

  • 2 tablespoons minced rosemary
  • 6 cloves garlic, mashed to a paste with 2 teaspoons salt
  • 6 tablespoons olive oil
  • 1½ teaspoons freshly ground black pepper
  • 16 single-rib lamb chops
    The compote:
  • 2 pints grape tomatoes
  • ½ small red onion, diced small
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • Kosher salt and ground black pepper, to taste
  • 2 scallions, sliced thin
  • Fresh lemon juice, to taste

    Combine the rosemary, garlic-salt mixture, olive oil and pepper, and spread over both sides of the lamb chops. Place them in a baking dish, and pour any excess mixture over the chops, making sure the surfaces are all coated. Cover dish with plastic wrap, and marinate in refrigerator for at least 1 hour, up to 4 hours.

    When chops are finished marinating, pull from the refrigerator and let sit at room temperature for about 30 minutes. Meanwhile, preheat the grill, with one part at high heat and another at medium.

    In a metal or disposable pie pan, toss the tomatoes with the red onion, garlic, olive oil, and salt and pepper to taste. Place the pan on the medium part of the grill and cover the grill, stirring occasionally and cooking until the skins burst and tomatoes soften, about 10 minutes. About halfway through cooking time, place the chops on the hotter part of the grill for about 6 minutes, flipping once after 3 minutes. Transfer the chops to a serving platter and loosely cover.

    Meanwhile, remove the tomatoes from the grill, stir in the sliced scallions and toss with a squeeze of lemon juice, to taste. Pour tomatoes over the chops or place in a bowl on the side, and serve immediately.

    Serves 4-6.

    Note: This recipe can easily be adapted to incorporate Mexican flavors. To do this, substitute the rosemary with oregano in the rub, and substitute the lemon juice with lime juice and the scallions with cilantro in the tomato mixture.
     

    Lemon-Oregano Lamb Chops with Cucumber-Mint Salsa
    Recipe from Pat Flora

  • 6 garlic cloves, mashed into a paste
  • 2 teaspoons kosher salt,
  • 1½ teaspoons freshly ground black pepper,
  • 2 tablespoons dried oregano
  • 16 single-rib lamb chops
    The salsa:
  • 1 large English cucumber, peeled and diced small
  • ½ red onion, diced small
  • 2 tablespoons chopped fresh mint (chiffonade)
    The vinaigrette:
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon minced garlic
  • 1½ tablespoons minced shallot
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ cup + 1 tablespoon olive oil

    With your fingers, mix together the garlic paste, salt, black pepper and oregano until well combined-it should feel slightly sandy with bits of herb mixed in. Rub the herb mixture on both sides of the lamb chops. Place chops in a baking dish, cover, and refrigerate for 2-4 hours.

    Meanwhile, mix the cucumber, onion and mint together in a bowl.

    In a separate bowl, make the vinaigrette. Combine the lemon juice, garlic, shallot, oregano, salt and pepper, and slowly whisk in olive oil in a steady stream until well combined. Toss ½ cup of the vinaigrette with the cucumber mixture, and save the rest for the chops. Set the salsa aside, or refrigerate until ready to serve.

    When ready to grill, remove chops from the refrigerator and let sit at room temperature for 30 minutes.

    Preheat the grill to high heat, and cook, covered, for 2-3 minutes on each side for medium-rare chops. Transfer to a platter and drizzle with the remaining vinaigrette.

    Check seasoning on the cucumber salsa, and serve in a bowl alongside the lamb chops.

    Serves 4-6.
     

    Grilled Lamb Chops Scottadita
    Recipe from Pat Flora

  • Grated zest of 3 lemons
  • ¼ cup coarsely chopped fresh mint + 4 whole sprigs for garnish
  • 1 tablespoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 8 double-cut lamb rib chops, cut into individual chops to make 16
  • 1 cup goat's milk yogurt
  • 1 tablespoon cumin seeds, toasted and finely ground in a spice grinder

    Combine two-thirds of the lemon zest (reserve the rest for garnish), the chopped mint, sugar and 1 teaspoon each of salt and pepper in a food processor and process until the mixture has the texture of coarse sand.

    Rub each chop well on both sides with a little of the mint mixture. Place on a baking sheet or platter, cover and set aside at room temperature.

    Preheat a gas grill or prepare a fire in a charcoal grill.

    Combine the yogurt and cumin in a small bowl, blending well. Season with salt and pepper and transfer to a small serving bowl. Set aside.

    Grill the chops, turning once, until medium-rare, about 2 minutes on each side. Pile the chops on a serving platter and garnish with the reserved lemon zest and the mint sprigs. Set out the cumin yogurt next to the platter, and serve immediately.

    Serves 4-6.
     

    Harissa-Rubbed Lamb Chops
    Recipe from Pat Flora

  • ¼ cup harissa
  • ½ cup olive oil
  • 3 large cloves garlic, minced
  • 1 teaspoon cumin
  • ¼ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 16 single-rib lamb chops

    Whisk together the harissa, olive oil, garlic and spices until well combined. Rub evenly over both sides of each lamb chop, and place on a baking sheet. Let marinate at room temperature for 30-60 minutes, or keep in fridge for up to 4 hours.

    Preheat a grill to high heat. Remove chops from the marinade and wipe off excess, while still leaving a little bit on the chops. Grill for 2-3 minutes on each side.

    These are good served alone, but would also be nice with the cumin yogurt sauce from the Grilled Lamb Chops Scottadita recipe (see sfgate.com/food).

    Harissa is available in the Middle East foods section of many supermarkets.

    Serves 4-6.
     

    Uighur Lamb Kebabs
    Recipe from Pat Flora

  • 1 pound boneless lamb leg or shoulder
    Marinade:
  • 1 medium onion, coarsely chopped
  • 2 tablespoons vegetable oil
  • ¼ cup pomegranate juice, or substitute ¼ cup fresh lemon juice mixed with 1
  • teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped garlic
  • ¾ teaspoon cayenne

    1. Cut the lamb into small pieces, approximately 1-inch square, leaving on a little fat. Set aside.

    2. Process the onion to a paste in a food processor. Transfer to a medium bowl and stir in the remaining marinade ingredients. Add lamb pieces and stir to coat. Cover and let sit for 2 hours in the refrigerator.

    3. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill. If using bamboo skewers, soak 8 skewers in water for 30 minutes.

    4. Thread the pieces of meat onto 8 bamboo or metal skewers. Don't crowd them: the pieces of meat should barely touch one another.

    5. Place the skewers on the hot grill, about 4 to 5 inches from the coals. Grill for 2 minutes on the first side, then turn. Cook for 7 to 8 minutes more, turning periodically to ensure good color and even cooking. Cooking times will vary somewhat depending on whether you use bamboo or metal skewers and on the heat of your grill, and whether you wish to leave the lamb pink in the middle or to cook it right through.

    6. Serve on the skewers, on a platter. Serves 4 to 6 as a main course.
     

    Garlic and Rosemary Lamb Chops with Grill-Roasted Tomato Compote

    The lamb chops:

  • 2 tablespoons minced rosemary
  • 6 cloves garlic, mashed to a paste with 2 teaspoons salt
  • 6 tablespoons olive oil
  • 11/2 teaspoons freshly ground black pepper
  • 16 single-rib lamb chops
    The compote:
  • 2 pints grape tomatoes
  • 1/2 small red onion, diced small
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • Kosher salt and ground black pepper, to taste
  • 2 scallions, sliced thin
  • Fresh lemon juice, to taste

    Combine the rosemary, garlic-salt mixture, olive oil and pepper, and spread over both sides of the lamb chops. Place them in a baking dish, and pour any excess mixture over the chops, making sure the surfaces are all coated. Cover dish with plastic wrap, and marinate in refrigerator for at least 1 hour, up to 4 hours.

    When chops are finished marinating, pull from the refrigerator and let sit at room temperature for about 30 minutes. Meanwhile, preheat the grill, with one part at high heat and another at medium.

    In a metal or disposable pie pan, toss the tomatoes with the red onion, garlic, olive oil, and salt and pepper to taste. Place the pan on the medium part of the grill and cover the grill, stirring occasionally and cooking until the skins burst and tomatoes soften, about 10 minutes. About halfway through cooking time, place the chops on the hotter part of the grill for about 6 minutes, flipping once after 3 minutes. Transfer the chops to a serving platter and loosely cover.

    Meanwhile, remove the tomatoes from the grill, stir in the sliced scallions and toss with a squeeze of lemon juice, to taste. Pour tomatoes over the chops or place in a bowl on the side, and serve immediately.

    Serves 4-6.

    Note: This recipe can easily be adapted to incorporate Mexican flavors. To do this, substitute the rosemary with oregano in the rub, and substitute the lemon juice with lime juice and the scallions with cilantro in the tomato mixture.
     

    Lamb Chops with Cucumber-Mint Salsa

  • 6 garlic cloves, mashed into a paste
  • 2 teaspoons kosher salt,
  • 11/2 teaspoons freshly ground black pepper,
  • 2 tablespoons dried oregano
  • 16 single-rib lamb chops
    The salsa:
  • 1 large English cucumber, peeled and diced small
  • 1/2 red onion, diced small
  • 2 tablespoons chopped fresh mint (chiffonade)
    The vinaigrette:
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon minced garlic
  • 11/2 tablespoons minced shallot
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup + 1 tablespoon olive oil

    With your fingers, mix together the garlic paste, salt, black pepper and oregano until well combined-it should feel slightly sandy with bits of herb mixed in. Rub the herb mixture on both sides of the lamb chops. Place chops in a baking dish, cover, and refrigerate for 2-4 hours.

    Meanwhile, mix the cucumber, onion and mint together in a bowl.

    In a separate bowl, make the vinaigrette. Combine the lemon juice, garlic, shallot, oregano, salt and pepper, and slowly whisk in olive oil in a steady stream until well combined. Toss 1/2 cup of the vinaigrette with the cucumber mixture, and save the rest for the chops. Set the salsa aside, or refrigerate until ready to serve.

    When ready to grill, remove chops from the refrigerator and let sit at room temperature for 30 minutes.

    Preheat the grill to high heat, and cook, covered, for 2-3 minutes on each side for medium-rare chops. Transfer to a platter and drizzle with the remaining vinaigrette.

    Check seasoning on the cucumber salsa, and serve in a bowl alongside the lamb chops.

    Serves 4-6.
     

    Grilled Lamb Chops

  • Scottadita
  • Grated zest of 3 lemons
  • 1/4 cup coarsely chopped fresh mint + 4 whole sprigs for garnish
  • 1 tablespoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 8 double-cut lamb rib chops, cut into individual chops to make 16
  • 1 cup goat's milk yogurt
  • 1 tablespoon cumin seeds, toasted and finely ground in a spice grinder

    Combine two-thirds of the lemon zest (reserve the rest for garnish), the chopped mint, sugar and 1 teaspoon each of salt and pepper in a food processor and process until the mixture has the texture of coarse sand.

    Rub each chop well on both sides with a little of the mint mixture. Place on a baking sheet or platter, cover and set aside at room temperature.

    Preheat a gas grill or prepare a fire in a charcoal grill.

    Combine the yogurt and cumin in a small bowl, blending well. Season with salt and pepper and transfer to a small serving bowl. Set aside.

    Grill the chops, turning once, until medium-rare, about 2 minutes on each side. Pile the chops on a serving platter 44 and garnish with the reserved lemon zest and the mint sprigs. Set out the cumin yogurt next to the platter, and serve immediately.

    Serves 4-6.

    Lemon-Oregano
     

    Harissa-Rubbed Lamb Chops
    American Lamb 10,000 Miles Fresher

  • 1/4 cup harissa
  • 1/2 cup olive oil
  • 3 large cloves garlic, minced
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 16 single-rib lamb chops

    Whisk together the harissa, olive oil, garlic and spices until well combined. Rub evenly over both sides of each lamb chop, and place on a baking sheet. Let marinate at room temperature for 30-60 minutes, or keep in fridge for up to 4 hours.

    Preheat a grill to high heat. Remove chops from the marinade and wipe off excess, while still leaving a little bit on the chops. Grill for 2-3 minutes on each side.
    These are good served alone, but would also be nice with the cumin yogurt sauce from the Grilled Lamb Chops Scottadita recipe (see sfgate.com/food).

    Harissa is available in the Middle East foods section of many supermarkets.

    Serves 4-6.
     

    Uighur Lamb Kebabs

  • 1 pound boneless lamb leg or shoulder
    Marinade:
  • 1 medium onion, coarsely chopped
  • 2 tablespoons vegetable oil
  • 1/4 cup pomegranate juice, or substitute 1/4 cup fresh lemon juice mixed with 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped garlic
  • 3/4 teaspoon cayenne

    1. Cut the lamb into small pieces, approximately 1-inch square, leaving on a little fat. Set aside.
    2. Process the onion to a paste in a food processor. Transfer to a medium bowl and stir in the remaining marinade ingredients. Add lamb pieces and stir to coat. Cover and let sit for 2 hours in the refrigerator.
    3. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill. If using bamboo skewers, soak 8 skewers in water for 30 minutes.
    4. Thread the pieces of meat onto 8 bamboo or metal skewers. Don't crowd them: the pieces of meat should barely touch one another.
    5. Place the skewers on the hot grill, about 4 to 5 inches from the coals. Grill for 2 minutes on the first side, then turn. Cook for 7 to 8 minutes more, turning periodically to ensure good color and even cooking. Cooking times will vary somewhat depending on whether you use bamboo or metal skewers and on the heat of your grill, and whether you wish to leave the lamb pink in the middle or to cook it right through.
    6. Serve on the skewers, on a platter. Serves 4 to 6 as a main course.
     

    Grilled Rack of Lamb

  • 1 rack of lamb
  • 1 cup red current jelly
  • 1 cup Dijon mustard
  • 1 cup white wine
  • 1/2 cup butter
  • 1/2 cup shallots, minced
  • 2 tablespoons rosemary, crushed

    Mix jelly and mustard in saucepan and simmer on stove top for 5 minutes to melt jelly. Remove lamb chops from rack and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegetables.

    Note: The marinade sauce also goes well with other foods, including mushrooms.

    Olive-Oil Poached, then Grilled, Lamb Loin Chops

    Total Time: 8 hours 
    Lamb Cuts: Lamb Loin Chops 
    Category: Grilling
    Servings: 2-4
    Preparation Time: 30 minutes
    Cook Time: 30 minutes (maximum)    

    Ingredients:

  • 4 pc. lamb chops
  • One quart olive oil
  • Four cloves garlic, peeled
  • Two whole, dried ancho* peppers
  • One stalk lemongrass, cut into ½ inch lengths
  • ¼ ground ancho powder
  • 2 tablespoons chopped or grated lemon zest
  • One teaspoon sea salt

    Directions:
     
  • Place all ingredients into an oven proof pan and cover with lid or foil.
  • Marinate at least 6 hours in the fridge….remove from the fridge and place into the oven…now turn the heat to 300 degrees…poach the lamb in the oil marinade until the oven reaches 300 degrees…turn the oven off, remove the lamb from the oven and then take it out of the marinade.
  • Preheat the grill or a grill pan until hot and cook the chops until the desired doneness is achieved…..note that the lamb will cook faster because of the poaching and flavor infusing process…..the lamb may be returned to a 400 degree oven to finish if you like.
  • While grilling, sprinkle with the ancho lemon rub.
  • The marinated process is enhanced by the slow warming in the oven, or poaching.

    Note:
     
  • Ancho means "wide" in Spanish and is actually a dried poblano pepper. The ancho is part of the "holy trinity" of chiles used in mole sauces.

    Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering

     

    Great American Lamb Company features lamb recipes for grilling lamb from all natural lamb lovers who want to share their lamb recipes using Great American Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.