Grilled Leg Steaks Recipe   4 Servings

Ingredients

• 2 center cut Lamb Leg steaks

• 1 tablespoon olive oil

• 2 tablespoons honey

• 2 tablespoons lemon juice

• 1 tablespoon parsley

• 1 teaspoon ground cumin

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Preparation

Cut leg steaks into 4 portions. Combine the remaining ingredients, mix until well blended. Brush the steaks with the mixture. Grill over moderate heat for 4 minutes. Turn and baste with the mixture and grill an additional 4-6 minutes or until desired doneness.

Grilled Leg Steaks with Lemon Pepper Recipe   

4 Servings

Ingredients

• 2 lamb leg steaks, 1" thick
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon finely chopped onion
• 1½ teaspoon lemon pepper 

Preparation

In a small bowl combine the basting sauce ingredients.  Place lamb on the grill rack directly over moderate heat.  Grill 4 inches from coals for 15-20 minutes or to desired doneness, turning once and brushing occasionally with the basting sauce.  Or broil 3 to 4 inches from heat, 15-20 minutes, turning once and brushing occasionally with the lemon pepper sauce.

Barbeque Kiwi Lamb Kabobs

1 1/2 pounds leg or shoulder lamb, cubed
1 kiwi fruit
2 cloves garlic, crushed
2 tablespoons dark soy sauce
2 tablespoons dry sherry
1 tablespoon olive or other oil
1/2 teaspoon sugar
freshly ground black pepper

Scoop flesh from kiwi fruit and mash well until smooth. Mix with remaining ingredients and cubed lamb. Stir, cover and leave at room temperature for about 20 minutes. Drain lamb and thread on skewers. Soak bamboo skewers well in water first to reduce risk of charring during cooking. Barbeque or grill kabobs on high heat for 5 to 7 minutes, turning skewers to brown lamb on all sides. Do not overcook. Serves 4 to 5.

Grilled Lamb with Garlic and Rosemary

2 tablespoons chopped fresh garlic
2 tablespoons chopped fresh rosemary
4 pounds boneless sirloin lamb steaks
1/2 cup good dry red wine
1/2 cup olive oil
salt and freshly ground black pepper to taste

Chop the garlic and rosemary together to form a paste. Rub the steaks with the paste and place in a glass or stainless shallow bowl. Pour the wine and olive oil over and cover. Marinate in the refrigerator at least 2 hours or longer. Light the grill and let it burn down until it's medium hot. Grill 6 to 8 minutes per side for medium rare. Let the meat rest for 5 minutes before slicing. Serves 6 to 8.

Grilled Leg of Lamb

1 leg of lamb, 8 to 9 pounds, with pelvis and shank bone

Marinade:
1 medium onion, peeled and quartered
3 cloves garlic, peeled
1 piece ginger, peeled
1/2 medium jalapeno pepper, seeded
1/4 cup soy sauce
1/4 cup honey
2 teaspoons peanut, canola, or cottonseed oil

Bone the leg of lamb. With the leg sitting underside up on the cutting board, cut along the femur bone, following the bone to the joint of the knee. Cut around the knee joint, so the second bone stays attached and remove both bones together. Trim visible fat and sinew. Two areas of the leg will be thicker: The top round and the knuckle. Cut 1 inch into these and spread the meat open so the lamb is of even thickness.

Put the onion, garlic, ginger and jalapeno into a food processor and puree. Add soy sauce, honey and oil and process to combine. Spread the marinade on both sides of the lamb and set aside. To grill the leg, heat a grill until ashes are red and white. Preheat oven to 180F. Remove meat from marinade and place it, top side down, on the grill, for 4 to 5 minutes. Turn and grill 4 to 5 minutes longer. The meat should be browned and seared on both sides. Place the lamb on a jelly roll pan in the oven to rest and cook for 30 to 60 minutes. The internal temperature should be 130F with the meat pink throughout. Carve the lamb into 1/4 inch slices. Serve.Serves 8 to 10.

Lamb Kabobs

12 ounces boneless lamb, leg or shoulder
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons water
I clove garlic, minced
I teaspoon dried oregano leaves
1/4 teaspoon ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares

In medium nonmetal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1 inch pieces and toss with oil mixture. Cover and refrigerate 4 to 8 hours, stirring occasionally. Thread lamb, squash and bell pepper onto 4 skewers. Grill kabobs 4 to 5 inches from heat, 5 minutes per side or to desired doneness. Serves 4.

Teriyaki Lamb Kabobs Recipe

4 Servings

Ingredients

• 1 pound of kabob cubes, cut from leg of lamb

• 1 green pepper, cut into 1" pieces

• 1 yellow pepper, cut into 1" pieces

• 1 onion, cut into 1" wedges

Teriyaki Marinade

• 2/3 cup soy sauce

• 3 tablespoons vegetable oil

• 2 tablespoons brown sugar

• 2 tablespoons slices green onion

• 2 tablespoons ground ginger

• 2 cloves garlic, minced

Preparation

Combine marinade ingredients and pour over kabob cubes. Cover and refrigerate for 4 - 6 hours. Remove meat from marinade, discard any remaining marinade. Alternate meat and vegetables on skewers. Grill 4 - 6 inches from heat source, 5 - 6 minutes per side. Serve and enjoy!

Herbed Lamb Kabobs    8 Servings

Ingredients

• 2 ½ pounds of boneless lamb cubes (1" cubes, cut from boneless leg or sirloin)

• 1 teaspoon rosemary

• ½ teaspoon basil

• ½ teaspoon oregano

• ¼ teaspoon tarragon

• 2 cloves garlic, minced

• 2 teaspoons olive oil

• 1 teaspoon pepper

• ½ teaspoon salt

Preparation

Mix all ingredients, add lamb cubes.

Cover and refrigerate for 30 minutes, and up to 2 hours.

Thread on 8 lamb skewers. Grill, turning occasionally, until desired doneness (8-10 minutes for medium-rare).

Serve immediately.

Barbecued Lamb Ribs Recipe 4 - 6 Servings Ingredients 3 pounds of Denver Ribs, cut into individual pieces 1 teaspoon salt 1/8 teaspoon pepper 1/4 cup firmly packed brown sugar 2 tablespoons mustard 1/4 cup molasses 1/3 cup tomato paste 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1/3 cup cider vinegar Preparation Place ribs in sauce pan, add salt and pepper and cover with water. Cover and simmer for 1 hour or until tender. In a small saucepan combine the remaining ingredients. Cook over low heat until blended. Remove the ribs from the pan and brush with the sauce. Grill 4-6 inches from heat source for 5 minutes. Turn the ribs, brush with additional sauce and grill for 5 minutes.

Grilled Colorado Lamb Loin Chops Recipe - with Marinated Colorado Potatoes

6 Servings

Ingredients

• 12 Superior Farms lamb loin chops
• 1/4 cup olive oil
• 2 cloves garlic, mashed
• 2 sprigs rosemary, chopped
• Juice of one lemon
• Coarsely ground black pepper

For Potatoes:

3/4 lb each of the following varieties, cut to 1/2" dice, leaving skin on for color:

• Colorado Russet potatoes
• Colorado Purple Majesty potatoes
• Colorado Yukon potatoes
• Colorado Mountain Rose potatoes
• 1 cup olive oil
• 2 cloves garlic, quartered
• 1 sprig rosemary, about 6 inches long
• 1 tsp sage, chopped
• 2 tsp shallots, minced
• 1/2 cup California dried figs, sliced thin
• 1 tsp sherry vinegar
• Kosher salt and fresh ground pepper to taste

Preparation

NOTE:  To maintain the brilliant colors of the potatoes after dicing, submerge in cold water until ready to cook. 

Rub lamb with the first five ingredients, cover with plastic wrap and refrigerate for four hours to marinate. 

In an 8 x 1-inch oblong baking dish combine potatoes, oil, garlic and rosemary sprig and roast in oven for 2 hours or until all potatoes are tender when pierced with a fork.

When potatoes are done, remove and discard the rosemary sprig and the garlic. Drain excess olive oil and discard.  Gently combine the remaining herbs, shallots, figs, and sherry vinegar.  For a more tangy flavor, add more vinegar a little at a time.  Set aside. 

Lightly salt and pepper the lamb chops to taste.  Place on hot grill and cook 4-5 minutes per side for rare to medium result. 

To Serve

Spoon approximately 3/4 cup Tangy Potatoes onto serving plate and arrange lamb chops on top. Garnish with fresh herbs. 

Recipe from Chef Lachlan MacKinnon, owner and chef of Frasca Food and Wine in Boulder, Colorado.

Grilled Leg Steaks Recipe   4 Servings

Ingredients

• 2 center cut Lamb Leg steaks

• 1 tablespoon olive oil

• 2 tablespoons honey

• 2 tablespoons lemon juice

• 1 tablespoon parsley

• 1 teaspoon ground cumin

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Preparation

Cut leg steaks into 4 portions. Combine the remaining ingredients, mix until well blended. Brush the steaks with the mixture. Grill over moderate heat for 4 minutes. Turn and baste with the mixture and grill an additional 4-6 minutes or until desired doneness.

Grilled Leg Steaks with Lemon Pepper Recipe   

4 Servings

Ingredients

• 2 lamb leg steaks, 1" thick
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon finely chopped onion
• 1½ teaspoon lemon pepper 

Preparation

In a small bowl combine the basting sauce ingredients.  Place lamb on the grill rack directly over moderate heat.  Grill 4 inches from coals for 15-20 minutes or to desired doneness, turning once and brushing occasionally with the basting sauce.  Or broil 3 to 4 inches from heat, 15-20 minutes, turning once and brushing occasionally with the lemon pepper sauce.

Grilled Colorado Lamb Leg Cutlets Recipe - with Red Pepper Jelly & Colorado Potatoes and Fig Salad

4-6 Servings

Ingredients

• 2 pounds Superior Farms boneless leg of lamb
• 3 Tbsp vegetable oil
• 3/4 cup Red Pepper Jelly (can be purchased at store or online at www.frascafoodandwine.com)

 

• 1 pound Colorado Russet potatoes
• 1 cup celery, finely chopped
• 1/4 cup carrots, finely chopped
• 1/4 cup shallots, minced
• 1/2 cup dried California figs, chopped
• 2 Tbsp oregano, chopped
• 2 Tbsp chives, chopped
• 1/3 cup mayonnaise
• 1/2 cup Dijon mustard
• 1/4 cup lemon juice
• Kosher salt and fresh ground pepper to taste

Preparation

In a large pan, cover potatoes with cool water. Bring to a simmer, cooking until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature.  Cut into one-inch cubes.  Gently fold in remaining ingredients; Russets will soften to a coarse mashed texture.  Cover and refrigerate until ready to serve.  This version of potato salad can be served cold or at room temperature. 

For the lamb

In a small sauce pan, warm Red Pepper Jelly to liquefy.

Slice lamb leg in approximately ½-inch thick cutlets and rub with vegetable oil. Season with salt and pepper.   Place on hot grill about 2 minutes per side, just searing to achieve a medium rare to medium result.  Watch carefully, as natural juices are preserved by not overcooking. 

To serve

Arrange lamb on serving plate alongside potatoes.  Drizzle meat and plate with Red Pepper Jelly. 

Recipe from Chef Lachlan MacKinnon