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Barbecue Lamb Recipes
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Ingredients for Barbecue Lamb: 2 lbs. leg of lamb cut into 1 1/2 inch cubes, marinate in a mixture of 1 cup plain yogurt, 1/4 cup virgin olive oil, 2 tsps. prepared minced garlic, 1/2 cup fresh minced mint, 1 tsp. Kosher salt, 1/2 tsp. course ground pepper.
Ingredients for Veggie Salad: 2 cups cauliflower florets, 1 cup broccoli florets, 1 cup frozen peas, 1/2 cup thinly sliced celery, 2 Tbsps. minced green onions, 1/2 cup finely minced parsley, 2 Tbsps. fresh minced parsley , 2/3 cup mayonnaise, 1/3 cup sour cream, 1/2 tsp. sugar, 3 drops hot pepper sauce, 1/2 tsp. Kosher salt.
Ingredients for Tabbouleh: 1 cup boiling water, 1 cups cracked wheat, 2 medium tomatoes chopped, 1/2 cup minced green onions, 3/4 cup fresh mint leaves minced or 3 Tbsp. dried mint, 3/4 cup finely minced parsley, 1/2 cup lemon juice, 1/2 cup virgin olive oil, 1/2 tsp. Kosher salt.
Night before or in the morning before work make the Tabbouleh (cracked wheat) Salad. In large bowl pour boiling water over cracked wheat; let stand 45 minutes or until it is fluffy. Meanwhile in medium size bowl prepare the remaining ingredients. Drain excess water from cracked wheat, return to large bowl and combine with the other prepared ingredients. Cover tightly and refrigerate until ready to serve. Combine the marinade with the kebabs in a large zippered plastic bag, refrigerate.
When ready to eat preheat the grill to medium. Take the meat out of refrigerator set aside. In large bowl combine the cut up veggies, In a small bowl mix the remaining ingredients together then add to the veggies blending well cover and refrigerate until dinner. Thread the meat on 4 or 5 sturdy metal skewers. Put on the grill for 10 to 15 minutes turning to brown all sides.
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For beverages Raspberry Sun Tea, California wines . Serve Kebabs, Corn on the cob or Tabbouleh, Veggie Salad, finish with vanilla ice cream with choice of strawberry or chocalate syrup. For entertainment a lawn game of croquet or bocce ball is fun for all ages.
Ingredients for Barbecue Lamb: 1 1/2 pounds ground lamb, 2 tsps. minced garlic, 1/2 cup pine nuts, 1/2 cup chopped parsley, 1 tsp. Kosher salt, 1 tsp. course ground pepper, 1/4 cup dry bread crumbs, 2 eggs.
Ingredients for Potato Salad: 2 medium white potatoes,cooked; 1 medium sweet potato,cooked; 2 hard boiled and diced eggs,3/4 cup chopped celery , 1/2 cup chopped green onion, 1 tsp. curry powder, 1 tsp. Kosher salt, 1/2 tsp. course ground back pepper, 1/2 cup mayonnaise.
Ingredients for Marinated Tomatoes: 1/3 cup feta cheese, 3 large sliced tomatoes, 1/4 cup olive oil, 2 Tbsps. red wine Vinegar, 1 tsp. dried crumbled mint, 2 Tbsps. minced parsley, 1/2 tsp. Kosher salt, 1/2 tsp. course ground black pepper.
Night before or in the morning boil the 3 potatoes peeled and quartered along with the eggs for 20 minutes. Meanwhile combine the rest of the potato salad ingredients, mix well. When the potatoes are cooked dice them and chop the eggs, add to the other ingredients, refrigerate for at least 8 hours covered to blend together. In a glass jar shake the olive oil for the tomato marinade with the next 6 ingredients, pour over the tomatoes in a shallow dish, cover tightly and refrigerate until dinner.
When ready to eat take the tomatoes out of the refrigerator put them on a serving dish sprinkling with the feta cheese and set aside. Preheat the grill to medium. Mix the ingredients for the barbecue lamb shape it into 5 inch logs. Skewer them for ease of turning. When ready to grill brush them with olive oil and put on the grill turning it frequently for 8 minutes max.
Ingredients for Barbecue Lamb Chops: 4 lamb chops, 1 tsp.Kosher salt and and 1/3 cube butter melted.
Ingredients for Hummus and Veggies: 1 can garbanzo beans, 3 Tbsp. lemon juice, 1/4 cup tahini oil, 2 tsps. prepared minced garlic, 1/4 tsp. ground cumin, 1/2 tsp. Kosher salt, 1/4 tsp. paprika, 3 or 4 sprigs parsley for garnish, for dipping 4 peeled carrots and 4 celery sticks made into sticks, quartered pita bread.
Ingredients for Yogurt Rice salad: 2 cups cooked rice, 1 medium tomato, 1 green pepper, 2 Tbsps. minced green onions, 2 Tbsps. minced parsley.
Ingredients for Yogurt Dressing: 1/3 cup plain yoghurt, 3 Tbsps. salad oil, 1 tsp. balsamic vinegar, 1/4 tsp. course ground black pepper, 1 tsp. garlic salt.
Night before cook rice, while it is cooking make the yogurt dressing. when the rice is done mix it with the dressing cover tightly, and refrigerate. Drain liquid from the beans reserving 3 Tbsps. Place liquid and lemon juice in blender or food processor, add beans and puree, scraping sides of the container. Transfer to medium bowl and stir in tahini oil, garlic, mint, cumin, Kosher salt, paprika and olive oil. Cover tightly and refrigerate until use.
Preheat oven to high, prepare the celery and carrots, quarter the pita bread you can butter it and wrap it in aluminum foil and put on the grill on indirect heat if you like. For the Rice salad chop up the tomato green pepper, mince the green onions and parsley add to the rice salad and put back in the refrigerator. Salt the chops melt the butter and put them on the grill for 8 minutes.
Ingredients for Barbecue Lamb: 2 pounds leg of lamb cut into 1 1/2 inch cubes, 1 can pineapple with juice reserved for marinade, two Vidalia or red onions.
Ingredients for Barbecue Lamb Marinade:1 cup pineapple juice, 1/4 cup soy sauce, 1 Tbsps. brown sugar.
Ingredients for Spinach Salad: 1 bunch of spinach, 1 cup mandarin oranges, drained, 2 Tbsps. salad oil, 2 Tbsps rice wine vinegar, 2 Tbsps. pineapple juice, 1 tsp. sugar, 4 tsp. sesame seeds.
Ingredients for Yams: 3 or 4 medium size yams.
When ready for dinner preheat the grill to medium, wash and scrub the yams, cut of their ends, and wrap in foil. Put the yams on the grill when it is ready on indirect heat. Wash and drain the spinach, tear into large pieces. In a large bowl combine the spinach and mandarin oranges add the remaining ingredients and mix well. Refrigerate until dinner. When the yams have been over the fire for 25 minutes move to over to the edge of the grill. Put on the meat rotating it every 3-4 minutes to brown on all sides until done 10-15 minutes.
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