Grilling (or broiling) is an ideal cooking technique for lamb.
The intense dry heat of the grill chars the meat, enhancing its deep, rich flavor and giving it an appetizing browned crust. When meticulously trimmed of fat, marinated and skewered, 1- to 1 1/2-inch cubes cut from the leg, shank or shoulder of lamb cook very quickly.
Lamb’s affinity for a wide variety of ingredients is reflected in the many traditional cuisines where it is highly appreciated.
In Russian, Mexican, Greek and East Indian cooking, lamb is typically treated to a marinade that might include lemon or other fruit juice, yogurt or wine for their tenderizing effects and herbs, spices, garlic or onion for their complementary flavors.
Lamb is considered safe to eat when an instant-read thermometer inserted into the thickest part of the meat registers at least 145 degrees (medium-rare).
Russian-style marinated lamb skewers
Preparation time: 45 minutes
Marinating time: 4 hours
Cooking time: 8 minutes
Yield: 6 servings
The tangy pomegranate juice in this marinade adds natural color to the meat while tenderizing and flavoring it. Serve with steamed rice.
1/2 cup fresh or bottled pomegranate juice
2 tablespoons each: lemon juice, olive oil
1 small onion, finely chopped
1 clove garlic, minced or pressed
1/2 teaspoon salt
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Freshly ground pepper
2 pounds boneless leg of lamb or lean lamb shoulder, trimmed, cubed
4 small zucchini, cut into 1 1/2-inch chunks
12 mushrooms, stemmed, wiped clean
12 cherry tomatoes
Olive oil
2 green onions, thinly sliced
Lemon wedges, parsley sprigs
1. Whisk together pomegranate and lemon juices, oil, chopped onion, garlic, salt and pepper to taste in a shallow bowl; stir in cubed lamb. Cover; refrigerate 4-5 hours or overnight. Drain meat; thread it, alternating with chunks of zucchini, mushrooms and tomatoes, onto 6 long skewers. Lightly brush meat and vegetables with the oil.
2. Prepare a grill for high heat. Place skewers approximately 4 inches above heat source, turning often, until well-browned on all sides and just cooked through, about 8 minutes. Garnish with green onions, lemon wedges and parsley.
Nutrition information per serving:
360 calories, 56% of calories from fat, 22 g fat, 8 g saturated fat, 94 mg cholesterol, 8 g carbohydrates, 31 g protein, 187 mg sodium, 2 g fiber
Tandoori marinade for meat or poultry
Preparation time: 15 minutes
Marinating time: 8 hours
Yield: 3/4 cup
The yogurt and lime juice in this East Indian marinade are excellent for tenderizing lamb or chicken; the ginger and spices permeate the meat with exotic aroma and bold flavors. This makes enough for about 2 pounds of cubed lamb or chicken for kebabs.
Juice of 1/2 lime
1 piece (1-inch long) ginger root, grated
1/2 cup plain yogurt
1 tablespoon minced cilantro
1 1/2 teaspoons each: ground red pepper, paprika, minced garlic
1/2 teaspoon each: ground anise, cumin seed, toasted, ground
1/4 teaspoon salt
1/8 teaspoon ground mustard
Mix all ingredients in bowl; spread over meat or poultry. Cover; marinate 8 hours, turning occasionally. Cook according to your recipe.
Nutrition information per tablespoon:
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10 calories, 23% of calories from fat, 0.3 g fat, 0.1 g saturated fat, 1 mg cholesterol, 1 g carbohydrates, 1 g protein, 56 mg sodium, 0.2 g fiber