BEEF and LAMB recipes

BEEF & LAMB recipes

33. GRILLED LAMB ROAST

Boneless lamb roast Peeled garlic cloves Lemon Salt and pepper Foil roasting pan

Trim fat as desired from roast. With the point of a sharp knife, cut 4 to 6 evenly spaced openings on the roast. Insert a clove or two of garlic in each opening. Rub roast with half of lemon and sprinkle the pepper and salt. Set aside while you prepare the grill.

Start the fire in your grill as usual. Once the coals are hot, divide in half and spread the halves to each side. Set roasting pan between these two piles of coals and add 8-10 new coals to each side. Place the roast in the pan and add 1/2 inch of water to the bottom of pan. Cover the grill. Every 30 minutes, add 8 to 10 new coals to each side of the pan and baste the meat with the pan juices, adding more water if necessary. Cook until the roast reaches 180 degrees F. Cooking time is about 20 minutes per pound.

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34. LAMB WITH APRICOTS

1 large onion, chopped2 tablespoons olive oil or vegetable oil1 boneless lamb shoulder, cubed (2-1/2 to 3 pounds)1 teaspoon ground cumin1 teaspoon cinnamon1 teaspoon coriandersalt and pepper1/2 cup dried apricots, halved1/4 cup orange juice1 tablespoon ground almonds1/2 teaspoon orange zest1-1/4 cups chicken broth1 tablespoon sesame seed, toasted

In a large skillet, saute onion in oil until tender. Add the lamb, cumin,cinnamon, coriander, salt and pepper. Cook and stir for 5 minutes, oruntil meat is browned. Add apricots, orange juice, almonds and orangepeel. Transfer to a 2-1/2 quart baking dish. Stir in broth.Cover and bake at 350 for 1-1/2 hours or until meat is tender.Sprinkle with sesame seeds.

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35. MARINATED PRIME RIB

This is a very flavorful roast. The marinade in this recipe tenderizes theroast and the leftovers make fantastic sandwiches.Yields 1 (8 pound) roast.

3 teaspoons grated fresh ginger root1/3 cup orange marmalade4 cloves garlic, minced3 tablespoons soy sauce2 tablespoons brown sugar1/4 teaspoon hot pepper sauce1 tablespoon mustard powder1 cup beer1 (8 pound) prime rib roast1/4 cup olive oilground black pepper to taste

Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hotsauce, and mustard. Stir in the beer. Prick holes all over the roast with a2 pronged fork. Pour marinade over roast. Cover, and refrigerate for atleast 2 hours, basting at least twice.Preheat oven to 400 degrees F (200 degrees C).Place roast on a rack in a roasting pan. Pour about 1 cup of marinadeinto the roasting pan, and discard remaining marinade. Pour olive oilover roast, and season with freshly ground black pepper. Insert aroasting thermometer into the middle of the roast, making sure that thethermometer does not touch any bone. Cover roasting pan withaluminum foil, and seal edges tightly around pan.Cook roast for 1 hour in the preheated oven. After the first hour,remove the aluminum foil. Baste, reduce heat to 325 degrees F (165degrees C), and continue roasting for 1 more hour. The thermometerreading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roastingpan from oven, place aluminum foil over roast, and let rest for about 30minutes before slicing.

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36. PRIME RIB DIJON

1 (10 pound) prime rib roast6 cloves garlic, slicedsalt and ground black pepper to taste1/2 cup Dijon mustard

Preheat the oven to 500 degrees F (260 degrees C).Make slits all over the roast by pricking with a small knife. Insert sliversof sliced garlic. Season the roast with salt and pepper, then spreadgenerously with mustard. Place on a rack in a roasting pan, and cover.Roast for 60 minutes in the preheated oven. Turn off oven. Leave ovenclosed, and do not peek for 90 minutes. The internal temperature of themeat should be at least 140 degrees F (60 degrees C) for medium-rare,or 155 degrees F (68 degrees C) for medium.

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37. PRIME RIB ROAST

1 (9 to 10 pound) prime rib roast (4-bone) 2 tablespoons minced fresh garlic 2 tablespoons crushed black pepper 1/2 cup course salt (sea salt or Kosher) 1/2 cup fresh chopped rosemary Preheat oven to 350*F (175*C).

Combine garlic, pepper, salt and rosemary and coat top of prime rib evenly under the fat cap. Place beef roast, fat side up on a rack in an open roasting pan to catch juices. Roast in oven until meat thermometer reads five degrees below desired doneness; (135*F / 55* for rare, 140*F / 60*C for medium rare, 155*F / 70*C for medium). Allow roast to stand for 15 to 20 minutes before slicing. During standing time, the temperature will continue to rise and reach the desired doneness. Slice to desired thickness and serve.

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38. ROAST LEG OF LAMB

4 cloves garlic, sliced 2 tablespoons fresh rosemary salt to taste ground black pepper to taste 5 pounds leg of lamb

Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.

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