GRILLING LAMB SHOULDER RECIPES
GRILLED LAMB SHOULDER PROVENCALE RECIPE - FOOD.COM
wonderfull for a summer BBQ! inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from Canadian Living mag.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
- Open meat like a book, flatten with flat of knife.
- Trim membrane and any excess fat.
- Place lamb in heavy plastic bag and set in shallow dish.
- Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
- Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
- Marinate for at least 4 hours or overnight in refrigerator.
- Remove lamb from marinade, reserving marinade.
- Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
- To serve, slice lamb across the grain into 1/2 inch thick slices.
Nutrition Facts : Calories 123, FatContent 12, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 195.7, CarbohydrateContent 2.1, FiberContent 0.2, SugarContent 0.6, ProteinContent 0.2
GRILLED LAMB SHOULDER CHOPS RECIPE - FOOD.COM
I looked at a few recipes for grilling lamb and came up with this recipe. I think it turned out great and so did my family.
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 4 lamb steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat gas grill on high for 10 minutes.
- Mix oil, garlic, rosemary and thyme together in small bowl. Rub on both sides of lamb steaks and sprinkle with salt and pepper. Let stand while grill is heating. Lightly oil clean grill and lay lamb steaks on hot grill. Cook 3-4 minutes per side or until desired doneness. Remove to plate, cover with foil and let sit 5-10 minutes.
Nutrition Facts : Calories 65, FatContent 6.8, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 0.9, CarbohydrateContent 1.2, FiberContent 0.4, SugarContent 0, ProteinContent 0.2
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From jamieoliver.com
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From jamieoliver.com
Total Time 4 hours 25 minutes
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Calories 649 calories per serving
- Preheat the oven to full whack.
- Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
- Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
- Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
- Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
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- Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
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