Recipe Serves: 4

Ingredients for Marinated Lamb Recipe

Marinated Butterfly Leg Of Lamb

1 c Red wine
1/2 c Soy sauce (up to 3/4 C)
1 tb Rosemary leaves, crushed
1 tb Black pepper, fresh
4 Garlic cloves, crushed
1 Half leg of lamb, butterflied

Marinated Lamb Preparation

Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well).

Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides. Cover and marinate in the refrigerator for at least several hours, turning occasionally.

Start a fire in the grill and get the coals very warm but not flaming.

Place lamb on grill about 3-4 inches from the coals. Cook on this side for 20 minutes, basting with the extra marinade occasionally. Turn the meat over and cook another 20 minutes.

After 10 minutes on the second side, start checking for done-ness.

Contrary to many people’s ideas, lamb should not be well done but should still be a little pink (medium rare to medium is perfect in my opinion). When done, slice thin and serve.

NOTES: * Grilled butterflied leg of lamb – This is the best recipe I have ever had for lamb. It really brings out the flavor wonderfully, and because it’s grilled, it’s quite a good low fat recipe.

Yield: Serves 4-6.

* For the meat, you need a half leg of lamb which has been butterflied. A good butcher can do this for you but don’t be afraid of trying it yourself. To butterfly the leg, take a sharp knife and start at the side and work towards the bone.

Once you have found the bone, work along it so you have one side completely slit and then cut out the bone. You can keep the bone to use as a stock for soup.

: Difficulty: easy. : Time: 5 minutes preparation, overnight marinating, 40 minutes cooking.

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Recipe Serves: 6

Ingredients for Irish Lamb Stew Recipe

Irish Lamb Stew

2-1/2 lb Lamb: neck chops
4 Medium-sized onions
4 Medium-sized carrots
Salt and pepper
1 tb Lamb fat
1 tb Butter
2-1/2 c Stock or water
1 tb Chopped parsley
1 tb Chopped chives

Irish Lamb Stew Recipe Preparation

Don’t let the butcher trim the fat off the lamb chops! That’s where all the flavour and goodness is Shred some of it and render it down in a heavy casserole.

Peel onions and potatoes, grate carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed.

Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots.

Add stock and season carefully. Put whole potatoes on top. Simmer gently until the lamb is cooked and very tender, approximately 2 hours.

Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning for taste. Then swirl in butter, chives, parsley, and pour back over the Irish lamb stew.  This makes for a very good hearty meal, not for those after some low fat recipes!

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Mick Reade

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