BUTTERMILK-MARINATED LAMB WITH MUSTARD SEEDS AND SAVORY
This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto the meat before it's roasted: divine.
Provided by Julia Moskin
Categories dinner, main course
Time 1h40m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
- Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
- Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.
Nutrition Facts : @context http, Calories 712, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 47 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 20 grams, Sodium 984 milligrams, Sugar 5 grams, TransFat 0 grams
MARINATED LAMB CHOPS
Steps:
- Click here to see how she does it.
- In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
- Grill or broil the chops for 3 to 4 minutes per side for medium rare.
GRILLED LEG OF LAMB WITH MUSTARD SEEDS
Provided by Morley Safer
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Lay lamb out flat, and sprinkle with salt and pepper on all sides.
- Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
- Preheat a charcoal grill or oven broiler.
- Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
- Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.
Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams
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