Best Special Basting Sauce For Grilled Lamb Recipes

EVERYTHING BASTING SAUCE

Everything Basting Sauce image

This versatile sauce can be used on any recipe that calls for a basting sauce or mop. Try it the next time you're grilling pork roast or chicken.

Provided by Derrick Riches

Categories Sauces

Time 15m

Number Of Ingredients 10

Ingredients

1-quart apple cider vinegar
1 teaspoon garlic powder
1 1/2 teaspoons poultry seasoning
6 bay leaves
1 teaspoon crushed red pepper
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon black pepper

Steps:

Gather the ingredients.
Place all ingredients in a medium saucepan and bring to a rolling boil.
Cover and allow to cool completely before applying to meat. This sauce can be used with any recipe that calls for a basting sauce .
Enjoy!

Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1532 mg, Sugar 2 g, Fat 0 g, ServingSize About 1 quart (1 to 2 servings), UnsaturatedFat 0 g

SPECIAL BASTING SAUCE FOR GRILLED LAMB

Special Basting Sauce for Grilled Lamb image

Make and share this Special Basting Sauce for Grilled Lamb recipe from Food.com.

Provided by Chocolatl

Categories Sauces

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup water
1/4 cup lemon juice
12 fresh mint leaves, crushed
2 garlic cloves, split
2 tablespoons finely chopped onions
1 teaspoon rosemary

Steps:

Combine all ingredients.
Refrigerate at least 8 hours, or overnight.
Remove garlic and mint leaves.
Use as a basting sauce for grilled lamb.

Nutrition Facts : Calories 7.9, Fat 0.1, Sodium 1.6, Carbohydrate 2.1, Fiber 0.2, Sugar 0.6, Protein 0.2

ED GIOBBI'S WHOLE-LAMB BARBECUE

Ed Giobbi's Whole-Lamb Barbecue image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, main course

Time 6h30m

Yield About 4 1/4 cups

Number Of Ingredients 9

Ingredients

Select a whole lamb weighing about 25 pounds, dressed, ready-tocook weight
Salt, to taste, if desired
Freshly ground black pepper
20 cloves garlic, peeled and crushed
1/2 cup chopped fresh or dried rosemary
4 cups redwine vinegar
1/4 cup coarsely chopped garlic
1/4 cup chopped fresh or dried rosemary leaves
1 teaspoon freshly ground black pepper

Steps:

Put three cups of the vinegar, the chopped garlic, rosemary and pepper into the container of a food processor or electric blender. Blend well.
Add the remaining vinegar and blend as thoroughly as possible.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 467 milligrams, Sugar 0 grams

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE

Grilled Leg of Lamb With Spicy Lime Yogurt Sauce image

Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.

Provided by Melissa Clark

Categories dinner, main course

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 19

Ingredients

1 (5- to 6-pound) boneless butterflied leg of lamb, well trimmed
1/4 cup extra-virgin olive oil
1/4 cup mixed chopped thyme and rosemary
Grated zest of 1 orange
1 tablespoon fresh orange juice
8 garlic cloves, minced
2 1/2 teaspoons kosher salt, more as needed
1 teaspoon black pepper
1 1/2 cups plain Greek yogurt
1/2 cup basil leaves
1/4 cup mint leaves
1/4 cup extra-virgin olive oil
1 (1-inch-thick) slice of ginger, coarsely chopped
2 garlic cloves, peeled
1 small jalapeño, halved and seeded if desired
1 large scallion, trimmed
Grated zest of 1 lime
1 tablespoon fresh lime juice, or to taste
1 teaspoon kosher salt, more to taste

Steps:

Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams

CARRABBA'S GRILL BASTE RECIPE - (3.8/5)

Carrabba's Grill Baste Recipe - (3.8/5) image

Provided by á-13856

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
4 garlic cloves, chopped
1 tablespoon all purpose flour
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 tablespoons sugar
2 tablespoons fresh flat leaf parsley, finely chopped

Steps:

Melt the butter in a medium sauce pan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes. Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil and reduce the heat to a medium-low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. The grill baste can be made up to 1 week ahead, cooled, covered, and refrigerated. Bring to room temperature before using.