Memorial Day Coming Next Week: Try These Lamb Recipes on the Grill
Get ready to fire up those grills this weekend. Memorial Day is on the way.
All right, in an area blessed with mild winters and sunshine 365 days a year (yes, even those rainy summer days see at least a bit of light), we don't really have a grilling season like the rest of the country. We have more of a barbecue way of life.
Still, as is the case in places with less outdoor cooking time, it's easy to get stuck in a rut.
Between hamburgers, turkey burgers, tuna burger, heck, even black bean burgers, you have to hit a point where you're over the same old patties and hot-dog-type options.
Why not try something a bit more exciting? How about lamb?
Right now, the Australian Lamb Board is making a big push for spring, and it's pulled together recipes from some of the top restaurants in the country that can spruce up your Memorial Day party -- you can always pretend you made it up.
(Note: Any type of lamb will work for these recipes)
Grilled Australian herb and wattle seed crusted lamb lollies with caramelized pumpkin
The Thirsty Koala, NY
One Australian lamb rack, frenched and divided into single chops
Two tablespoons of minced garlic
Quarter cup of olive oil
Two tablespoons of finely chopped fresh oregano
Two tablespoons of fresh thyme
One tablespoon of chopped fresh rosemary
Ground wattle seed (if available)
Kosher salt and pepper to taste
Step One: Using a clean towel dipped in oil then strained to remove excess, season your grill pan or outdoor grill rack. Preheat to high heat.
Step Two: Combine olive oil with the freshly minced garlic and herbs in a bowl large enough to fit your chops. Once combined add the chops and massage into the meat. Salt and pepper to taste then dust with wattle seed.
Step Three: Cover and refrigerate for at least one hour. The rub can be left to penetrate the meat overnight, if time permits.
Step Four: Place the chops on the preheated grill and cook 4 minutes on each side for medium rare or to an internal temperature of 135 degrees.
Step Five: Remove from heat and transfer to serving dish. Garnish with fresh herbs.
One and half pounds of calabaza pumpkin or kabocha squash, peeled, seeded, and cubed
Two tablespoons of canola oil
Quarter cup maple syrup
Step One: Preheat oven to 400 degrees.
Step Two: Heat canola oil in an ovenproof nonstick pan on medium high heat. Add cubed pumpkin. Reduce to medium heat tossing frequently.
Step Three: When pumpkin is fork tender, add maple syrup and toss until well incorporated.
Step Four: Transfer pan to oven and bake until browned, approximately eight to ten minutes
Serve the pumpkin and the lollies together.