Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

Oct 24, 2009 Author: enetwal | Filed under: Entree

Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

9 Servings

1 Leg of lamb (5-6 lb)*
3/4 c Balsamic vinegar
1/3 c Mint jelly
1/3 c fresh mint leaves,Minced
Fresh mint sprigs (opt)
Small pocket bread**

* – boned and trimmed of surface fat
** – or regular pocket bread, cut in half crosswise

1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.

2. Place lamb in a 9×13″ pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.

3. On fire grate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6″ above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents.

4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140′ on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done.

5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.

Turkey Gravy, Stock & Stuffing

Nov 20, 2008 Author: enetwal | Filed under: Entree, Turkey

Turkey Giblet Gravy

12 Servings

1/4 c  Pan drippings
1/4 c  Flour
1 c  Water
2 c  Turkey stock
Turkey giblets,cooked,choped

Pour off all turkey fat from roasting pan into a glass measuring
cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
reserved turkey stock. Cook, stirring and scraping up browned bits in
pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.

Turkey Stock

12 Servings

Turkey giblets+neck & wings
3 c  Water
1/2    Onion,small,sliced
1/2    Garlic clove
1/2    Bay leaf
1/8 t  Basil,crumbled
1/8 t  Rosemary,crumbled
1/8 t  Thyme,crumbled
1/8 t  Salt

Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.

Turkey Stuffing

8 Servings

1/4 c  Olive oil
1    Shallot,finely chopped
1    Onion,large,finely chopped
1 1/2 c  Celery,finely chopped
12 c  Bread,stale,cut in 1/2″ cube
2 T  Sage,ground
1/2 t  Thyme,dried
1/2 t  Celery seed,ground
1/2 t  Paprika
Pepper,freshly ground
2 1/4 c  Stock,strong vegetable

1. Heat the oil, shallot, onion and celery in a heavy pot. Saute
until the vegetables begin to soften, then add bread cubes, sage,
marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
Cook, stirring frequently, for 5 minutes over medium-low heat.

2. Add hot vegetable stock to pot and mix well. Cover and cook over
low heat for 30 minutes or longer, stirring frequently, until bread
cubes have broken down. (The secret to a good stuffing is in the slow
cooking and the frequent stirring.)

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