FIRECRACKER SAUCE
Chef Greg Ische of the Hotel del Coronado recommends this as a great BBQ basting sauce as well as a dipping sauce.
Provided by Chef Kate
Categories Sauces
Time 2h10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well.
- Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown).
- Toss the toasted seeds into the sauce.
- Let the firecracker sauce stand for at least two hours before serving.
Nutrition Facts : Calories 210.9, Fat 9.2, SaturatedFat 1.3, Cholesterol 1, Sodium 1531.3, Carbohydrate 29.3, Fiber 4.7, Sugar 18.3, Protein 5
BBQ (GRILLED) LAMB AND MUSHROOMS WITH LEMON
Another magazine find that i'm storing here until I can cook it soon. The prep time is approximate, and (I think) would include the marinating time.
Provided by JustJanS
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut 2 lemons into 4 wedges and set aside.
- Juice the remaining lemons, and whisk their juice, the oil, garlic and seasonings together in a small jug.
- Place the mushrooms in a large bowl, and the lamb in a shallow dish and pour a 1/2 of the marinade over each, turning well to combine.
- Marinate both for 15 minutes.
- Cook the lamb on a greased BBQ (grill) plate over medium high heat for 4-5 minutes on each side (for medium) or until cooked to your liking.
- Remove to a foil covered plate and allow to rest.
- Cook the mushrooms on the BBQ (grill) plate for 3-4 minutes or until just tender.
- Remove to a plate.
- Cook the reserved lemon wedges and Turkish bread on the hot plate until warmed through.
- Slice the lamb across the grain into thick slices and arrange it and the mushrooms over the salad leaves divided between 4 serving plates.
- Accompany with the BBQued lemon wedges and bread.
Nutrition Facts : Calories 158.6, Fat 14.1, SaturatedFat 1.9, Sodium 7.3, Carbohydrate 14.3, Fiber 5.8, Sugar 1.2, Protein 3.5
BBQ LAMB WITH CANADIAN WHISKY
Not only is Canadian Rye (Whiskey) good as a drink it is heaven in this basting sauce. The lamb comes out juicy. Serve this as your main meat for dinner or try it on a bun with mint jelly, onions, tomatoes etc. etc.The servings depend on how you are using it easy 10 if you are putting it on a bun
Provided by Bergy
Categories Lamb/Sheep
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl stir together the soy, whiskey and brown sugar, srir until the sugar is dissolved, set aside for basting Grease the BBQ grill, high heat,one burner, brown the lamb on all sides (7-10 minutes).
- Turn off the burner under the lamb, turn on the other burner to medium heat Brush lamb with the basting sauce (whiskey sugar& soy).
- Close the lid and cook turning and basting.
- occasionally for about 2 hours or until the internal temperature reachs 155- 160F degrees.
- Transfer to cutting board, cover with foil and rest 5 minutes before slicing.
Nutrition Facts : Calories 661.7, Fat 35.7, SaturatedFat 15.3, Cholesterol 177.3, Sodium 1498.6, Carbohydrate 19.2, Fiber 0.2, Sugar 18.1, Protein 51.7
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