sandi-in-hawaii
Well-known member
Last week, they were sampling the boneless leg of lamb at Costco. The guy just cubed the meat into 1 1/2" chunks, sprinkled it with garlic salt and pepper, and pan fried it in some olive oil in a covered electric skillet. Needless to say, the smell of the lamb cooking was drawing a crowd. My son was with me, and the aroma drew him in (he loooves lamb!)
I'm a lamb newbie, and always thought that you had to buy the rack of lamb, at $12 bucks a pound, for good tasting lamb. It's pretty pricey, considering it's half bone weight, so it was only done on very special occasions.
I never even looked at those $3.99/lb boneless legs before. But they were tender, and so tasty! Of course I went home with a piece. The piece was about 5 pounds, and there was only three of us for dinner, so I only used half of it, and here's what I did:
Barba Yianni's Grilled Lamb
1/3 cup olive oil
Juice of 2 lemons
1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh (I only used a couple of tablespoons fresh, but will use more next time)
6 garlic cloves, chopped
1 teasppon salt
1/2 teaspoon freshly ground black pepper
3 1/2 to 4 1/2 pounds lamb loin or rib chops 3/4-1 1/4" thick
or
4 pounds lamb for kebabs
or
3 1/2 to 4 1/2 pounds leg of lamb, fat trimmed and butterflied
1 large onion, cut into 1" pieces
1 red or green pepper, cut into 1" pieces
Mix marinade ingredients together and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours, or overnight. (I only marinated briefly, 30 minutes or so, but longer woulda been good.)
Skewer the marinated lamb chunks on skewers, alternating with chunks of onion and peppers. Grill over direct heat for 4-5 minutes per side for medium, 3-4 minutes for medium rare. (Son did all the cooking, and he did it perfectly!)
The recipe also had this accompaniment, which I made. I've only had skordalia once, and I think it was made with potatoes, so this recipe was quite different. This was not what I expected - I'd look for a traditional recipe next time, but it was okay.
Skordalia
1 cup plain yogurt
4 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint or 1 tablespoons dried
Salt and freshly ground peppper to taste
Mix all ingredients in a small bowl and serve with the lamb.
I searched the archives, and found a few other leg of lamb recipes, so I see a lot more lamb in my future.....
I'm a lamb newbie, and always thought that you had to buy the rack of lamb, at $12 bucks a pound, for good tasting lamb. It's pretty pricey, considering it's half bone weight, so it was only done on very special occasions.
I never even looked at those $3.99/lb boneless legs before. But they were tender, and so tasty! Of course I went home with a piece. The piece was about 5 pounds, and there was only three of us for dinner, so I only used half of it, and here's what I did:
Barba Yianni's Grilled Lamb
1/3 cup olive oil
Juice of 2 lemons
1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh (I only used a couple of tablespoons fresh, but will use more next time)
6 garlic cloves, chopped
1 teasppon salt
1/2 teaspoon freshly ground black pepper
3 1/2 to 4 1/2 pounds lamb loin or rib chops 3/4-1 1/4" thick
or
4 pounds lamb for kebabs
or
3 1/2 to 4 1/2 pounds leg of lamb, fat trimmed and butterflied
1 large onion, cut into 1" pieces
1 red or green pepper, cut into 1" pieces
Mix marinade ingredients together and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours, or overnight. (I only marinated briefly, 30 minutes or so, but longer woulda been good.)
Skewer the marinated lamb chunks on skewers, alternating with chunks of onion and peppers. Grill over direct heat for 4-5 minutes per side for medium, 3-4 minutes for medium rare. (Son did all the cooking, and he did it perfectly!)
The recipe also had this accompaniment, which I made. I've only had skordalia once, and I think it was made with potatoes, so this recipe was quite different. This was not what I expected - I'd look for a traditional recipe next time, but it was okay.
Skordalia
1 cup plain yogurt
4 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint or 1 tablespoons dried
Salt and freshly ground peppper to taste
Mix all ingredients in a small bowl and serve with the lamb.
I searched the archives, and found a few other leg of lamb recipes, so I see a lot more lamb in my future.....