Asian Lamb Kebabs
1 tablespoon each Asian chili paste and powdered ginger
1/4 cup each soy sauce, lemon juice and olive oil
2 pounds lean lamb cubes
2 navel oranges
Serves 2 to 3
Mix chili paste, soy sauce, lemon juice, olive oil and ginger in a sealable plastic bag. Cut unpeeled oranges into sections, discard seeds and place in the bag. Add lamb cubes and refrigerate for several hours or overnight, turning occasionally to distribute flavors. Discard the bag and thread lamb and orange wedges on six skewers. Grill until browned and glazed.
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Lamb on a Spit
Cooking lamb on a spit over an open fire is an ancient rite that goes back thousands of years.
Serves 6 to 8
Whole leg of lamb, 6 to 8 pounds
2 tablespoons apple pie spice
2 teaspoons each salt, pepper, cinnamon
1/4 teaspoon ground cloves
1 tablespoon garlic powder (not garlic salt)
Trim the lamb of excess fat and skin, mix your dry spices and rub them on the lamb. Wrap and refrigerate overnight. When it's time to make dinner, arrange your meat on the spit according to manufacturer directions and cook over medium heat for 25 minutes per pound.
Cook's note: For extra garlic flavor, slit the roast in multiple places and place a sliver of garlic in each.
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Lamb in Foil
1 pound of ground lamb
4 tablespoons fresh rosemary
2 cups ready to eat rice
1 bottle mint sauce
Salt, pepper
Serves 4
Lay four squares of foil on the table and make 8 thin lamb patties. Lightly season the lamb with salt and pepper and place a lamb patty on each square of foil. Top each one with rosemary, a 1/2-cup of cooked rice and a drizzle of mint sauce. Top with another patty, wrap tightly and grill for 10 minutes. Turn and cook for 8 minutes, then turn for another 3 to 4 minutes. Test for doneness; be wary of hot steam from the packets.
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