Basic HTML Version
58
Escarpment Magaz ine Spr ing 2012
Ingredients
¼
cup honey or maple syrup
½
cup olive oil
1 T grainy mustard
4 cloves garlic, chopped
1 T toasted coriander seed
¼
cup chopped shallots
2 bay leaves
1 T chopped rosemary
2 T chopped parsley
Salt & Fresh ground pepper
Directions
Combine honey, olive oil, mustard, garlic, coriander seed, shallots, bay
leaves, rosemary and parsley and mix well, if you have a blender use it.
Place lamb in large plastic bag with marinade and seal well. Marinate in
fridge for at least an hour, however overnight is fine as well.
Preheat BBQ on one side to high. On the other side to medium.
Add salt and pepper just before it hits the grill.
Grill the lamb on hot side until the exterior is Blackened, approx 2 minutes
per side. Blackened, this is a highlighted flavour in the dish, it’s the sugars
burning, and this is good, not bad.
Place lamb on medium side of Q, for approx 12 minutes.
Let lamb rest tented for up to 10 minutes before serving.
Slice between bones for the rack and slice the sirloin thinly for serving.
An excellent reduction/glaze can be made by slowly cooking the marinate
in a fry pan, where you basically blacken and then reduce over the time
from when you start your BBQ until you are ready to serve, approximately
30 minutes which can be drizzled over top of the meat after portioned.
If you are going to do so double your batch and separate out prior to
putting your lamb into the rest of the marinate.
|E|
In this recipe we have used the
Frenched lamb rack and the Lamb
Sirloin, OR nicknamed Lamb
Chump. The marinade will handle
up to three pounds of lamb.
The French rack is always a great
presentation — Lamb sirloin is a
less expensive cut, however it is
just as nice with this recipe.
The combination gives you both
quality and quantity.
Sean Kelly of Black Angus Fine Meats and Game can be found on hwy 26 just west of Thornbury.
For more recipes and information about nutrition go to
COOKING WITH SEAN KELLY
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BLACKENED ONTARIO LAMB
PHOTOS | CLAY DOLAN
escarpment
EPICURE