Tuesday, September 13, 2011

Our Own Lamb Jam: Episode 1

TWSF has some exciting news. Our love for lamb and sharing recipes will continue as DC supper club hosts for the Tri-Lamb Group. Tri-Lamb Group is a collaborative initiative of lamb producer organizations from the U.S., New Zealand and Australia which focuses on educating Americans about lamb. We couldn't be happier to to be involved with such a cool effort.

The Ingredients
Our first "perishable" package arrived last week and we really couldn't believe our eyes - an enormous leg of lamb lamb, peppers, spring onions, and spices, oh my! We prepped the lamb with a spicy Asian-style marinade the night before our dinner, making the day of the gathering one of the easiest meals we've prepared in awhile. The lamb was incredibly tender (we cooked it medium), juicy, and lean. Keeping our focus on the meat, we prepared simple charred spring onions, sugar snap peas, and garlicy mashed potatoes.

This effortless meal would be perfect for a weekend dinner extravaganza or a stress-free weeknight meal.

Summertime Delight: Grilled Butterflied Leg of Lamb
Serves 14

1/3 cup low-sodium soy sauce
1/4 cup honey
2 teaspoons ground ginger
3-4 Anaheim Chilies, thinly sliced (remove ribs and seeds)
5-7 pounds boneless butterflied leg of lamb
Canola oil
1 teaspoon olive oil
4 bunches, green onions
1/8 teaspoon salt
1/8 teaspoon pepper

Side dishes: Charred Spring Onions, Roasted Garlic Mashed Potatoes, and Sugar Snap Peas

Directions for Leg of Lamb:
1. Whisk soy sauce, honey, ground ginger, and chilies in a small bowl. Marinade lamb either in a dish or Ziploc bag for an hour in the refrigerator (or up to 8 hours).

2. Remove lamb from the marinade. Pre-heat grill for 15 minutes on high heat. Brush grates with oil and grill, fat side down for 25-35 minutes, turning half-way.

Note: If you do not have a grill, you may cook the lamb in the oven. Sear each side of the lamb on the stove top over medium-high heat in an ovensafe pan. Place pan in oven and cook at 325 degrees F.

When the internal temperature of the lamb reaches 145 degrees F for medium-rare or 160 degrees F for medium, remove from grill and let rest for 10-15 minutes (to keep the lamb warm, tent with foil).

3. While the lamb is resting, toss green onions in 1 teaspoon of olive oil, season with salt and pepper, and grill until charred (approximately 3 minutes).

4. Slice the lamb and serve with your favorite sides!

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