Summertime lamb recipes?

[MKSquared]

I'm the recipient of a lamb shoulder, leg of lamb, and three loin chops.


I've found the TOT Lamb Souvlaki recipe and the Curry-Coconut Lamb with Mango-Mint salsa, but I'm open to other summery suggestions!

Ideally, I'd like to use the grill. I'm also hoping to find a casual recipe that we can make up at the cottage this coming week ... Thanks!

[Canice]

Here a few a friend provided when I was looking for something similar. Alas, I never did end up having the dinner....

Butterflied Leg of Lamb
Marinated In Yogurt and Mint

Serves 6
Total preparation time: 4 1/2 hours

1 1/2 cups plain yogurt
1/3 cup lemon juice
1/3 cup lime juice
2 teaspoons crushed oregano
2 tablespoons chopped fresh marjoram
1 head garlic, minced
2 onions, thinly sliced
1 whole butterflied leg of lamb, about 5 pounds

In a non-reactive pan large enough to hold the lamb, stir together all ingredients except lamb. Place lamb in pan and coat well with marinade. Cover and refrigerate overnight, turning meat occasionally.

Remove lamb from refrigerator and allow to come to room temperature before proceeding. Preheat grill and cook lamb for 10 minutes on each side for rare. Remove lamb from grill and allow to sit for at least 5 minutes before slicing to serve.

Yield: 6 to 8 servings

Butterflied Leg of Lamb
Marinated In Yogurt and Mint

Serves 6
Total preparation time: 4 1/2 hours
INGREDIENTS
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 scallions, finely chopped
3 large cloves garlic, minced plus
1 large clove garlic
1/4 cup chopped fresh mint
2 tablespoons chopped fresh thyme
Grated zest of 1 lemon
1 tablespoon cracked black pepper
Salt to taste
3- to 5-pound butterflied leg of lamb
Vegetable oil cooking spray
1/3 cup extra-virgin olive oil
1 large clove garlic (crushed)


DIRECTIONS
1. Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix.

2. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.

3. Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.

4. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade.

5. Combine the oil and crushed garlic in a small bowl for basting the meat.

6. Sear the lamb over the hot coals for about 5 minutes on each side, basting with the olive oil and garlic mixture frequently during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover and cook for 10-15 minutes longer for medium-rare meat, or until cooked to the desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140° F for rare meat and 145° to 150° F for medium-rare. Let the lamb rest for about 10 minutes before slicing.


Lemon Yogurt Grilled Leg of Lamb

1 whole boned leg, butterflied (remove the long bone inside the leg)
1 1/2 C. yogurt
juice 2-3 lemons, or 1-2 limes, 2/3 C. total
2 onions, sliced
2 t. cumin
2 t. cinnamon
2 t. ground cloves

Mix marinade ingredients together. Pour over lamb and marinade at room
temp. 4-8 hours or overnight in refrigerator. Be sure to turn the meat
several times during the marinading. Remove marinade and wipe the meat dry.
Grill until done to preference, but it is best if the lamb is still pink inside.

YOGURT-MARINATED GRILLED LEG OF LAMB
from Essence of Emeril EE2A27

Ingredients needed:

1 1/2 cups plain yogurt
1/3 cup lemon juice
1/3 cup lime juice
2 teaspoons crushed oregano
2 tablespoons chopped fresh marjoram
1 head garlic, minced
2 onions, thinly sliced
1 whole butterflied leg of lamb, about 5 pounds

In a non-reactive pan large enough to hold the lamb, stir together all ingredients except lamb. Place lamb in pan and coat well with marinade. Cover and refrigerate overnight, turning meat occasionally.

Remove lamb from refrigerator and allow to come to room temperature before proceeding. Preheat grill and cook lamb for 10 minutes on each side for rare. Remove lamb from grill and allow to sit for at least 5 minutes before slicing to serve.

Yield: 6 to 8 servings

[Canice]

Oh, and I used to marinate chops in this one, from an older edition of JoC:

1 cup dry red wine
1/4 cup lemon juice
1/2 cup olive oil
3-4 juniper berries or 2-3 sprigs rosemary
A sprig of parsley
A sprig of thyme
2 bay leaves
1-2 crushed cloves of garlic
A pinch of nutmeg
1 tablespoon sugar
1 teaspoon salt
A dash of hot pepper sauce

[SPITFIRE]

This is great! I placed 1 lb lamb in the full marinade. However, I only used 1/8 cup mint. I didn't make the pesto.

Lamb Kabob with Mint Pesto

Makes 16 kabobs

1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16 (8-inch skewers) *see cook's note
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16 small button mushrooms
Salt
Freshly ground black pepper
Mint Pesto, recipe follows

Mint Pesto:
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil

Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.

In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.

Preheat the grill or a grill pan on high.

On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.

*Cook's Note: if using wooden skewers, be sure to soak them in water for at least 30 minutes before placing on the grill to prevent burning.

source: www.wolfgangpuck.com I served the lamb with a fanastic and easy cold couscous salad from the same web site.