Where your money goes the farthest but still stays home

Get Adobe Flash player

INGREDIENTS:

~ 4 Loin Lamb Chops About 1 Inch Thick
~ Pikes Peak Barbecue Sauce
~ 2 Tsp. Olive Oil
~ 1/4 Cup Minced Onion
~ 1/4 Cup Minced Green Pepper
~ 3/4 Cup Chili Sauce
~ 1/4 Cup Orange Juice Or Orange Liquer
~ 1/2 Cup Pikes Peak Barbecue Sauce
~ 2 Tbsp. Brown Sugar, Packed
~ 2 Tsp. Orange Zest
~ 5 Drops Red Pepper Sauce

PREPERATION:

(1) In small pan heat olive oil. Saute minced onion and minced green pepper for 2-3 minutes; stirring occasionally. (2) Blend in chili sauce, orange juice or orange liquer, brown sugar, orange zest and red pepper sauce. Cover and simmer for 10 minutes. Makes 1 3/4 cups sauce. (3) Ignite coals in barbecue; allow to burn until bright red and covered with gray ash. Grill chops 4 inches from coals. Cook 5 minutes, turn and brush with barbecue sauce. Cook an additional 5 minutes, turn and brush with sauce. Cook lamb 2 to 3 minutes longer for medium-rare or until desired degree of doneness. Cut steaks into thirds and serve.

Saturday, 08 April 2017 00:00

ROAST LEG OF LAMB WITH ROSEMARY & GARLIC

INGREDIENTS:

Leg of Lamb ~ 4 To 6 Pound Boned And Butterflied Leg Of Lamb
GARNISH:
~ 6 Sprigs Of Fresh Rosemary
MARINADE:
~ 1 Small Onion, Finely Chopped
~ 6 Cloves Garlic, Minced
~ 2 Tsp. Dried Rosemary
~ Pared Rind And Juice Of 1 Lemon
~ 1 Cup Red Wine
~ 1 Tsp. Salt
~ 1/2 Cup Olive Oil

 

 

PREPERATION:

Combine marinade ingredients in a non-reactive container, glass, stainless, plastic but not aluminum. Place in the meat coating all sides. Cover and refrigerate for 24 hours or overnight. Turn meat occasionally. Preheat outdoor or indoor broiler. Broil lamb about 4 inches from heat. Broil each side about 20 minutes until a meat thermometer reads 145 degrees (medium rare) or 150 degrees (medium). Brush lamb frequently during broiling, garnish with rosemary. Serve with roasted vegetables and warm garlic bread.