Lamb & Yams

Hey, it's Memorial Day, so I did some grillin'. Cook-outs can be a minefield of allergens, what with the potato salads and buns and condiments and all (think soy, eggs, wheat, sugar, vinegar, corn, you name it). Here are some Mediterranean inspired cook-out friendly recipes that definitely won't leave your friends and family running to the convenience store for hot dog buns.

Chipotle Grilled Leg of Lamb
1 boneless leg of lamb
2 tablespoons chipotle chile powder
2 tablespoons dried oregano
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon pepper

Prepare gas grill by greasing the rack and heating it to high heat.

Most legs of lamb will come butterflied (cut up so it lays fairly flat on the grill). If not, see this handy web tutorial for how to do it.

Mix spices together in a bowl. This makes your spice rub. Dry off the lamb and rub it with the spices on all sides. For rare or medium rare meat (that's how I like it), grill leg on high for 10-15 minutes on each side. For more well-done meat, lower heat and grill 15-25 minutes on each side.

Grilled Yams
3 pounds yams, sliced about 1/4" thick (I sliced mine length-wise, but cutting them in round cross-wise pieces works, too)
non-stick cooking spray, or olive oil
seasoning--just salt is fine, but I used the following:
1 teaspoon salt
1 teaspoon chipotle powder
1 teaspoon garlic powder

Mix spices and salt together. Spray or brush yams with cooking spray or olive oil, then sprinkle with mixed spices. Grill about 10-12 minutes per side. Be careful not to let them fall through the grill! :)

Chickpea & Roasted Red Pepper Salad
1 1/2 tbsp fresh lemon juice or red wine or sherry vinegar
2 garlic clove(s), mincd
4 tbsp extra virgin olive oil
1/2 teaspoon salt
3 cups cooked chickpeas, rinse if canned
2 roasted red peppers
1/4 c. parsley, chopped
3 green onions, sliced
3 tbsp capers
4 slices bacon, crumbled

Whisk together oil, lemon juice, salt, and garlic to make dressing. Combine chickpeas, peppers, parsley, green onions, capers, and bacon in a medium bowl. Pour dressing over salad and toss to coat.

Comments

[Paige]

I meant that your May menu looks familiar.

[Paige]

We just grilled lamb last night - a first for me and the son-in-law. We used loin chops dipped in olive oil, some grilled with herbs. The other chops were grilled without herbs and served with a sauce of sun-dried tomatoes, olive oil, crushed garlic, dry white wine, chicken broth, lemon zest, and herbs/salt/pepper (minus the ingredients I didn't have.) Everyone liked the lamb. We had carrots cooked in butter, ginger, and orange juice, which made a nice combination. So your June menu looks familiar - and very appetizing. The photos at your web site are beautiful - or should I say very "tasteful"?