The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Lamb

Tue Apr 15, 2014

Roasted Garlic and Mint Pesto Stuffed Leg of Lamb

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Roasted Garlic and Mint Pesto Stuffed Leg of Lamb

Like many of us, I use holidays as an excuse to to forgo the usual watchful eye on the budget. That means top dollar meats like rib roast, tenderloin, and ham all become fair game. When it comes to Easter, there's always one pricey cut I choose above them all—leg of lamb. I noticed that it's pretty consistently been my choice year after year, and thought maybe I should change things up this time around, but as I considered my alternatives, I couldn't mask my true desire for that wonderful rich and tender leg of lamb. So I went for it again, but gave it a little twist from the usual by stuffing it was roasted garlic and mint pesto.

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Tue Jul 9, 2013

Lamb Chops with Yogurt Mint Sauce

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Yogurt Mint Sauce

Lamb is a constant point of contention in my house, the reasons I love it—its richness, unique flavor, and delicious abundance of fat—are all the same reasons my wife often passes it up. This means I don't end up cooking it as often as I would like, but I think I'm finally starting to sway her from lamb hater to lover, and these simple grilled lamb chops paired with a yogurt mint sauce were a crucial step in this slow transformation.

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Tue Mar 26, 2013

Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust

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Mustard Crusted Leg of Lamb

I was looking back at all my Easter recipes and noticed that year after year I've been cooking the same thing—leg of lamb. I had a bit of a breakdown thinking I've lost some creativity and fallen into a predicable pattern that's not representative of the experimentation that I love in cooking. So I went off racking my brain about what else I would love on Easter, and the more I thought, the more nothing came up that could rival a leg of lamb. Instead of making something inferior, I decided that maybe the repetition isn't such a bad thing. For one, it's incredibly delicious and a treat that I usually need an excuse like a holiday to make. Second, there are no limitations on how to introduce new flavors into a leg of lamb—while I've been doing the same cut each year, each subsequent recipe is pretty unique from the last. So another leg of lamb it is, this year adorned with a rosemary, garlic, and mustard crust.

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Tue Mar 20, 2012

Rotisserie Boneless Leg Of Lamb With Lemon, Rosemary, & Garlic

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Rotisserie Lamb

A week at SXSW (where I managed to fit in five TX barbecue instituions during the madness of the conference) has left me really drained, luckily I have my first barbecue comp this weekend to breath life into my exhausted body. Each night I have plan to slowly get everything together, so when the alarm buzzes at an ungodly hour on Saturday, all I have to do is roll out of bed, jump in the van, and head down to Sheepshead Bay. While I have a plan for each category at this point, I still find myself second guessing my decisions. For example, I think I have a solid dish for the ambiguous "chef's choice," but is it's really unique enough? Will it wow the judges? Should I go for something completely different instead, perhaps this incredibly delicious rotisserie leg of lamb with lemon, rosemary, and garlic?

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Tue Sep 6, 2011

Mustard and Herb-Crusted Rack of Lamb

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Rack of Lamb

Sorry if I left you hanging a little last week without any grand gesture for labor day—although, if you tried the beef satay, you know that it's nothing to scoff at—but I'm keeping good to my word and giving you something special now, this mustard and herb-crusted rack of lamb. Whether you consider this grandiose is subjective, but for me, I rarely cook lamb at home, and a doing a whole rack of lamb is like dream come true.

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