Delicious lamb

Southern Living, Apr 1998 by Briscoe, Cynthia Ann

Put lamb on your grocery list for family suppers or gourmet dining. When the meat is served mediumrare (150F) to medium (160F), its flavor and tenderness are at their peak, so keep an eye on your cooking time. Pair lamb with steamed baby vegetables for an elegant look. A casual weeknight meal of lamb chops served on a bed of mashed potatoes will get rave reviews. Don't forget the garnish; lamb and fresh rosemary sprigs go hand in hand.

APRICOT GRILLED LAMB KABOBS

1/2 cup teriyaki baste-andglaze sauce

3 tablespoons apricot jam

1 tablespoon rice wine vinegar

1 teaspoon dried rosemary, crushed

2 teaspoons minced garlic

1 pound boneless lean lamb, cut into 1-inch pieces

1 large purple onion, quartered

Bring first 5 ingredients to a boil in a small saucepan, stirring constantly. Cool completely. Reserve 13 cup mixture.

Place lamb and onion in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining teriyaki mixture over lamb. Cover or seal, and chill 1 hour, turning occasionally.

Remove lamb and onion from marinade, discarding marinade.

Alternate lamb and onion on 4 (&inch) skewers.

Coat food rack with cooking spray; place on grill over mediumhigh heat (350 deg to 400 deg). Place kabobs on rack, and grill, covered with grill lid, 8 minutes or to desired degree of doneness, turning and basting occasionally with reserved teriyaki mixture. Yield: 4 servings.

LAMB BURGERS WITH CUCUMBER SAUCE

1/4 cup bulghur wheat

1/4 cup chopped cucumber

1 (8-ounce) container plain yogurt

1 teaspoon salt, divided

1/2 cup chopped fresh parsley

2 green onions, chopped

1 tablespoon red wine vinegar

1 teaspoon chopped fresh or

1/8 teaspoon dried mint

1/4 teaspoon ground allspice

1 garlic clove, minced

1 pound ground lamb

4 hamburger buns

Lettuce leaves (optional)

1 (4-ounce) package crumbled feta cheese

Cook bulghur in boiling water to cover 1 hour; drain.

Stir together cucumber, yogurt, and 1/2 teaspoon salt Cover and chill.

Stir together bulghur, remaining 1/2 teaspoon salt, parsley, and next 5 ingredients. Add lamb, mixing well. Shape into 4 (3/4inch-thick) patties. Place on a lightly greased rack in a broiler pan.

Bake at 350 deg for 10 minutes or to desired degree of doneness. Serve on buns with lettuce, if desired. Top with cucumber mixture; sprinkle with feta. Yield: 4 servings.

SMOKED LEG OF LAMB

1/2 cup olive oil

1/3 cup white vinegar

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 garlic clove, minced

1 (5- to 6-pound) leg of lamb

Hickory wood chunks

Stir together first 7 ingredients until blended.

Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.

Soak wood chunks in water at least 30 minutes.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chunks, and place on hot coals.

Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.

Place lamb on lower food rack; cover with smoker lid.

Cook lamb 7 hours or until a meat thermometer inserted into thickest portion of lamb registers 150 deg. Add charcoal, wood chunks, and water to smoker as needed.

Yield: 8 servings. Cathy Darling Grafton, West Virginia