Lamb grilled, baked, or stir-fried - includes recipes

Sunset, April, 1995 by Besty Reynolds Bateson

Four fresh ideas for a boned, butterflied leg and quick-cooking smaller cuts

It's traditional. With spring comes lamb, especially for Easter dinner. Because lamb is in high demand now, markets have a plentiful supply. However, lamb is available year-round, some of it imported from New Zealand or Australia.

When you look for lamb at the meat counter, you'll probably be surprised by the choices. Many cuts are quite reasonable in price and take just a short time to cook. (The most common reasons given for passing up lamb at the meat counter are "I won't use a whole leg" and "Racks are too costly.")

Look for arm chops, loin chops, boneless sirloin roasts (perfect for four, or two meals for two), shoulder chops or blade steaks, or sirloin steaks (also labeled as lamb steaks or sirloin chops). Because a lamb is relatively small, few cuts are tough. Only the shank and leg require long cooking.

Markets carry both fresh and frozen lamb. In some areas you may be able to locate preseasoned lamb (seasonings often include garlic or onion plus herbs), either seasoned by the supermarket or sold as prepackaged, preseasoned roasts. The preseasoned products are convenient - ready to pop into the oven or onto the barbecue.

The following recipes use many of the convenient cuts mentioned above. The butterflied leg serves 8 to 10. The others are perfect for 4.

Grilled Butterflied Lamb Leg with Herbs and Feta

1 boned leg of lamb (4 1/2 to 5 lb.)

3/4 cup dry red wine

1/3 cup lemon juice

1/2 cup minced fresh basil leaves

2 tablespoons sugar

1 tablespoon minced fresh or 2 teaspoons crumbled dried rosemary leaves

1 tablespoon minced fresh or 2 teaspoons crumbled dried oregano leaves

1 large (about 10 oz.) onion

2 large garlic cloves, thinly sliced

1/2 cup crumbled feta cheese

Basil and oregano sprigs (optional)

Salt and pepper

Lay lamb boned side up. With a sharp knife, make lengthwise cuts through thickest parts about halfway through meat. Push cuts open and pat flat to make meat as evenly thick as possible. Trim off fat.

In a deep bowl or 2-gallon heavy plastic food bag, mix wine, lemon juice, 1/4 cup minced basil leaves, sugar, rosemary leaves, and oregano leaves. Add lamb and turn to coat evenly. Cover or seal and chill, turning occasionally, at least 2 hours or up to 1 day.

Cut the onion into 1/2-inch-thick slices, then crosswise into half-rounds. Lift the meat from the marinade; reserve liquid. Lay meat fiat, boned side up. Cut slits about 1/2 inch deep and as wide as onion all over meat. Lay garlic slices in the slits. Fit onion slices, rounded side out, into slits holding garlic.

Thread a long (at least 18 in.), sturdy meat skewer through the meat parallel to the longest side and about 2 inches from the edge, securing the onion slices as much as possible with the skewer. Insert another skewer through the opposite side of the meat, securing any loose or uneven edges of meat to the main section of the roast.

To prepare barbecue, ignite 60 charcoal briquets in a barbecue with a lid. When coals are mostly covered with gray ash (about 30 minutes), divide in half and bank on opposite sides of firegrate; place a drip pan in center. To maintain temperature, add 6 briquets to each side now and after 30 minutes of cooking. Place grill 5 to 6 inches above coals.

Place meat on a lightly oiled grill, onion side up. Brush with half the reserved marinade. Cover with lid and open drafts. Cook until a thermometer inserted into the thickest part of meat (not against the skewer) registers 140 [degrees], about 1 hour. Halfway through cooking, brush with remaining marinade.

Supporting meat with skewers, transfer meat to a carving board. Sprinkle lamb with cheese and remaining 1/4 cup minced basil. Garnish with basil and oregano sprigs, and season to taste with salt and pepper. Remove skewers to slice meat. Makes 8 to 10 servings.

Per serving: 436 cal. (54 percent from fat); 40 g protein; 26 g fat (11 g sat.); 7.2 g carbo.; 179 mg sodium: 147 mg chol.

Barbecued Sirloin Roast with Asian Flavors

1/2 cup each chopped fresh ginger and chopped fresh mint leaves

1/3 cup ketjap manis (sweetened soy sauce), or 1/3 cup soy sauce with 2 tablespoons sugar

1/4 cup chicken broth

6 cloves garlic, minced or pressed

1 tablespoon Oriental sesame oil

1 boneless sirloin lamb roast (also labeled London broil or butterball), about 1 1/2 pounds

Mint sprigs (optional)

Rice cubes (recipe follows)

In a large bowl, mix ginger, mint, ketjap manis, broth, garlic, and sesame oil. Place roast in mixture, turn, and let marinate at least 1 hour or up to overnight. Turn frequently if marinating 1 hour, or every couple of hours as possible if holding overnight; reserve marinade when roast is removed to be cooked.

In a barbecue with cover, place roast on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds). Cover and cook, turning every 5 minutes or as needed to brown evenly, until a thermometer inserted in thickest part of lamb reads 135 [degrees] to 140 [degrees], 20 to 25 minutes. Transfer to platter; keep warm and let stand about 5 minutes. Meanwhile, bring reserved marinade to a boil in a small pan over high heat; pour into a bowl. Garnish platter with mint sprigs and rice cubes. Thinly slice meat. Pass cooked marinade. Serves 4.