Lamb is the preferred meat of many of the world’s cultures, appearing on tables everywhere from Australia, where leg of lamb is the national dish, to Argentina, where cordero al asador (lamb roasted whole on an iron cross angled toward an open fire) is served on special occasions.
But according to the USDA, the average American eats less than one pound of lamb per year. Its popularity peaks during Eastertime, when it is often the centerpiece of the holiday table.
This spring, we urge you to give versatile lamb a try! Tender, rich, meaty, and compatible with many flavor combinations, lamb’s versatility is unmatched. Explore its many cuts to find your favorites—loin, shoulder, ribs, brisket, bone-in or boneless leg of lamb, steaks, loin or rib chops, etc. Local farmers’ markets can be a good source of pasture-raised meats (most American lamb is fed on grass and grain); many supermarkets also carry a good selection, oftentimes from New Zealand or Australia. If you have trouble finding lamb in your area, contact the American Lamb Board.
If you’re new to grilling lamb, we recommend you start with a leg of lamb or shoulder. If using shoulder, ask your butcher to remove any excess intermuscular fat (this is where the gamier flavors hang out) and to roll and tie it for a more uniform shape that can be rotisseried or indirect grilled.
Here are a few of our favorite recipes:
Grilled Lamb Recipes
1. Jamison Farm’s Leg of Lamb with Mustard Sauce
Jamison Farm, one of our favorite lamb purveyors, is a picturesque property in the foothills of Appalachia in Western Pennsylvania. On 210 rolling acres near Latrobe, John and Sukey raise about 3000 animals a year. In the warmer months, the animals feed on bluegrass, berries, wild flowers, and clover; in the winter, free choice bales of hay sustain them. The meat is exceptionally tender and clean-tasting. (In the springtime, there’s a nuance of garlic from the wild garlic the sheep and lambs forage in the pasture.)
2. Spit-Roasted Leg of Lamb
Explosively flavored with olive tapenade, this version of leg of lamb is quite different from the traditional one flavored with garlic and rosemary and accompanied by mint sauce.
3. Rack of Lamb with Toasted Spice Rub and Mint Chimichurri
A rack of lamb (8 chops) is a celebratory meal, one that will dazzle friends and family. Don’t be intimidated by the length of the recipe: the rub and the herb chimichurri are easy to put together.
4. Moroccan Lamb Shoulder with Moroccan Tomato Sauce and Skewered Peppers
The heady scent of wood smoke and North African spices will perfume your back yard (and those of your neighbors, too). Indirect grill until done to your liking.
5. Scotadito – Finger Burner Lamb Chops
Whether served as an appetizer or a main course, these succulent chops take their cues from the Mediterranean, flavored, as they are, with rosemary, garlic, and lemons. Great for a novice lamb eater!
Check out our 1000+ Recipes section here on Barbecue Bible.Com
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