Blackened Lamb Recipe 45

BLACKENED LEG OF LAMB WITH MINT SAUCE

Steps:

• With a sharp knife, cut small holes randamly in lamb.
• Insert garlic slivers into holes, leaving tops showing.
• Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and pepper.
• Marinate lamb in this mixture for at least 6 - 8 hours.
• Bake uncovered in a 300 oven for 40 minutes per pound.
• Baste every 30 minutes.
• ( If you prefer lamb less done, reduce cooking time.).
• The lamb will have a black crusty appearance, but will be tender and moist on the inside.
• Remove garlic slivers.
• Serve lamb with mint sauce.
• To make mint sauce, combine all ingredients and heat until melted.

BLACKENED LAMB RECIPE - (4/5)

Steps:

• Combine honey, olive oil, mustard, garlic, coriander seed, shallots, bay leaves and parsley in food processor and puree. Place lamb in large plastic bag with marinade and seal well. Marinate in fridge overnight. Preheat BBQ to high. Season lamb with salt and pepper and grill until medium rare, about 10-15 minutes a side. The exterior of the lamb will get blackened - this helps to flavour the dish. Let lamb rest for 10 minutes before serving. Slice thinly for serving.

BLACKENED BUTTERFLIED LEG OF LAMB

Steps:

• Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
• Melt butter with garlic and pour onto a separate plate or pan.
• Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
• Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will "blacken". Let rest and slice on the diagonal.
• Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.

CREOLE LAMB CHOPS WITH PORT WINE DEMI

Steps:

• Preparation for Creole Lamb Chops with port Wine Demi:
• In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
• In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
• Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
• With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
• Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.