JBug's Kitchen Antics: Oregon Trail Barbecued Lamb

Don't ask me why the title of this recipe is "Oregon Trail Barbecued Lamb". It makes no sense particularly since it's from my favorite Idaho a la CArte cookbook and our lamb is the Arizona variety from the U of A meat's lab. Whatever, it is a fabulous method of preparing a boned and butterflied leg of lamb no matter what the moniker.

Of course had I really been with it, I'd have taken pictures of the Big Guy boning the darn thing so you'd see how it's done but "with it" wouldn't exactly describe my frame of mind at this time...and please, no comments from the peanut gallery. Marinated in dry red wine, garlic, and worchestershire sauce as well as a bunch of other herbs, it languished in the refrigerator for over 24 hours before it hit the barbecue. It proves that Trader Joe's Two Buck Chuck's suitable for more than just giving the embiber a stinkin' good headache. A cheap Cabernet will do that to ya' won't it?

The Big Guy seared the meat first over hot coals then it was moved to the side away from the direct fire and cooked, covered for about 25 minutes to a medium rare. It was slightly more well done than we normally have lamb in this house but tender and certainly no less flavorful.

Served with some fresh corn and a little mint sauce on top, it was the personification of an early summer meal. Hey, I know it's not official yet, but we're getting there.

Oregon Trail Barbecued Lamb (adapted from Idaho a la Carte)

1 – 6 pound leg of lamb, boned and butterflied

Marinade:

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon coarse ground black pepper

1 teaspoon Worchestershire sauce

1 cup dry red wine

1/2 cup olive oil

3 green onions, finely chopped

4 cloves garlic, finely minced

Combine marinade ingredients and pour over lamb, turning meat to coat all sides. Cover and refrigerate for minimum 24 hours, turning frequently. Just before cooking, return meat to room temperature and remove from marinade. Discard marinade. Sear lamb over hot coals on both sides for 3 minutes per side. Move lamb to side of barbecue away from direct heat and cook, covered for 20 to 25 minutes or until done to taste. Let rest for 10 minutes before slicing. Serves 8. Download Oregon Trail Barbecued Lamb

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