Recipes, Lamb grilled with rosemary and Dijon

Recipes

Lemongrass beef skewers with peanut dipping sauce

Cooking time after marination: 4-5 minutes

2 pounds boneless sirloin For the Marinade:

3 cloves garlic, minced

2 stalks lemongrass, trimmed of tough outer layer, sliced (find in Asian markets)

2 Tb sugar

1 Tb soy sauce

3 Tb thai fish sauce (find in Asian markets)

1.5inch thick slice fresh ginger, minced 1 jalapeno pepper, sliced

1 Tb peanut or canola oil bamboo skewers

Slice the beef into long thin strips, about 1 inch wide, 1/4 inch thick, and 4 inches long. Thread onto bamboo skewers and set aside in a baking dish. In a blender, combine all the remaining ingre- dients and blend until smooth. Pour over the meat and let marinate 1 hour. Spray grate with non-stick cooking spray and then heat the grill to high. Grill skewers 2 minutes per side. Remove from grill and serve with Peanut Sauce.

Lamb grilled with rosemary and Dijon

Cooking time after marination: 30-40 minutes

2 pound boneless lamb leg, trimmed and butterflied

8 cloves garlic, minced

2 tsp fresh rosemary leaves, minced 1/2 tsp dried thyme

juice of one lemon 1 Tb olive oil

salt and black pepper 2 Tb Dijon mustard 1 Tb water

The night before, place the lamb in a large baking pan. Mix the garlic, rosemary, thyme, lemon and olive oil together in a small bowl and rub on both sides of the meat. Sprinkle generously with salt and pepper and cover. Refrigerate overnight.

Spray grate with non-stick cooking spray and then heat the grill to high. Place lamb on the grill and cook, about 15-20 minutes per side, until done to medium. In the last few minutes of cooking, mix the Dijon mustard with the water and brush the meat with it to glaze, taking care not to burn the glaze. Remove to a cutting board and slice thinly to serve. Serve on a bed of the French Lentil Salad.