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Recipes for Steaks and More |
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1 cup cider vinegar 2 cups olive oil 1 bay leaf 1 Tbsp minced parsley 1 tsp dried oregano 2 cloves garlic, minced 2 lbs lamb, cubed Cherry tomatoes small whole onions |
In medium sized bowl, combine the vinegar, oil, bay leaf, parsley, oregano, and garlic. Add the lamb, and toss to coat all pieces with the marinade. Marinate for 8 to 10 hours. Arrange meat and vegetables on skewers. Broil or grill for 15 to 20 minutes. |
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2 lamb steaks 2 Tbsp salad oil 2 tsp Worcestershire sauce 1 clove garlic, crushed 1 tsp salt 1/4 tsp pepper 1/2 tsp celery seed 1 Tbsp vinegar |
Combine oil, vinegar, Worcestershire sauce, garlic, salt, pepper, and celery seed; mix well. Add lamb and marinate 2 to 3 hours, turning lamb occasionally. Grill 3 to 6 minutes per side or until desired degree of doneness. |
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2 lamb center leg slices (about 2 lbs) 1 cup chicken stock 1/2 cup brown sugar 2 Tbsp rum 1 clove garlic, minced 1 tsp grated ginger root 1/2 tsp ground cloves 2 Tbsp fresh lime juice |
Places slices in shallow glass or ceramic container or in food-safe bag. Combine chicken stock, brown sugar, rum, garlic, ginger root, cloves, and lime juice, stirring until brown sugar is dissolved. Pour marinade over steaks. Cover and marinate 2 to 24 hours. Remove steaks from marinade. Grill over moderate coals 5 to 7 minutes per side or until desired doneness. Brush occasionally with marinade. Excellent served with grilled sweet potatoes and peppers. |
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1 lb lean ground lamb 1 onion grated 1 tsp oregano, crushed 1/2 tsp minced garlic (1 clove) 1/2 tsp crushed coriander 1/4 tsp each salt and ground black pepper |
Combine all the ingredients and mix well. Form into 4 patties 3/4 in thick. Grill over
medium coals 5 minutes per side.
Serve in pita bread with sliced tomatoes, cucumbers, and yogurt. |
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4 lamb sirloin steaks 3/4 bunch of mint 3/4 bunch of fresh rosemary 3/4 bunch lemon balm MARINADE1/2 cup ketchup 1/4 cup honey 1 whole onion, minced 1 shallot, minced 6 oz olive oil 1/2 oz soy sauce 1/2 tsp cumin 2 oz white wine 1/4 bunch fresh mint 1/4 bunch fresh rosemary 1/4 bunch fresh lemon balm 1/2 tsp salt 1/2 tsp pepper |
Mix marinade ingredients and marinate lamb for 24 hours. Soak 3/4 bunch rosemary and 3/4
bunch lemon balm in water for at least 30 minutes. Take the damp herbs and place them on
the grill racks or coals. The smokey scents infuse flavor into the meat. Grill the
sirloins to medium doneness (about 8 minutes per side) while basting with marinade.
Hint: Make a basting brush out of some of the damp herbs. |
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4 1/2 lb butterflied lamb leg, well trimmed 2 tsp Szechuan peppercorns 2 medium onions, each cut into 8 pieces 2 jalapeno peppers, seeded 6 garlic cloves 1 piece fresh ginger, peeled (2 inches) 2 tsp Dijon-style mustard 1/2 cup honey 1/2 cup soy sauce 1/4 cup vegetable oil |
Place peppercorns in food processor. Process for 1 minute. Add onions, jalapenos,
garlic, ginger, and mustard; puree. Add honey, soy sauce, and 1/4 cup oil; process until
well blended. Reserve 1 cup. Place lamb in plastic bag, add remaining marinade to coat.
Close bag securely and marinate overnight.
Remove lamb from marinade. Thread 2 long metal skewers through lamb to secure and facilitate turning roast. Prepare grill with a drip pan. Brush grill with oil. Place lamb on grid over medium coals and grill 5 to 7 minutes. Turn lamb and place over grill pan. Cover grill leaving vents open. Continue cooking 20 minutes or until desired degree of doneness. Turn lamb several times during cooking, brushing with marinade during the last 10 minutes. Remove lamb from grill, tent with aluminum foil and allow to stand for 10 minutes. Remove skewers before carving. |
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4 lamb breast sparerib racks (5 lbs) 2 lemons halved 3 tsp each ground coriander and cumin 2 tsp ground black pepper 4 large garlic cloves, minced fine 3/4 cup Dijon-style mustard |
Rub riblet racks with cut sides of lemons. Combine coriander, cumin, and pepper; sprinkle equal amounts on both sides of riblet racks. Place seasoned racks in plastic bags. Close bag securely and refrigerate one hour or overnight. Combine garlic with mustard. Brush both sides of racks with 1/2 cup of marinade. Place over medium coals. Grill 16 minutes, turning once. Cover grill; continue 25 minutes or until lamb is tender; turning occasionally. Remove cover; brush lamb with remaining mustard. Continue grilling for an additional 8 minutes. |
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Artwork copyright © 2000 by Alice Field. All rights reserved.
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