HI David!!
I went to the top of the mountain for this one!
It is from Chef Paul Kirk, who won the 2000 National Lamb Cook-off. He posted these over on Jeff's Home Cookin board.
Enjoy!!
Stogie
___________________________________________
Kevin,
I registered and then tried to post some lamb recipes for Allen Du? They were recipes that helped me win the 2000 National Lamb BBQ Cook-Off.
Chef Paul
BARBECUED LAMB
1 leg of lamb (7 to 9 pounds) or
2 racks of lamb trimmed or
6 to 8 lamb chops or steaks
Lamb Seasoning
Raspberry Mint Barbecue Sauce and Glaze
Lamb Seasoning
1/4 cup dried brown sugar
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons Hungarian paprika
2 tablespoon lemon pepper
1 tablespoon chili powder
1 teaspoon cayenne
1/2-teaspoon oregano leaves
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon whole celery seed
Combine the sugar, garlic salt, onion salt, paprika, pepper, chili powder, cayenne, oregano, ginger, coriander, and celery seeds in a bowl and mix well. Store in an airtight container in a cool dry place.
RASPBERRY GINGER BARBECUE SAUCE
2 cups ketchup
3 tablespoon fresh ginger, peeled and grated
4-clove garlic pressed
1 1/2 cups Melba sauce (raspberry sauce)
1/4 cup brown sugar, packed
1/4 cup clover honey
1/4 cup fresh squeezed orange juice
2 tablespoons Grand Marnier or other orange flavored liquor
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon orange zest
2 scallions, chopped
2 teaspoons ground chipotle pepper
1 teaspoon ground allspice
1 teaspoon sea salt
Combine the ketchup, ginger, garlic, Melba sauce, sugar, honey, orange juice, Triple Sec, Worcestershire sauce, soy sauce, vinegar, zest, scallions, chipotle, allspice, salt in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer stirring occasionally, for 30 minutes. Strain and remove the scallions.
Yield about 5 cups.
RASPBERRY MINT BARBECUE SAUCE AND GLAZE
3 cups raspberry ginger barbecue sauce
1 1/2 cups mint jelly
Combine the raspberry barbecue sauce and the mint jelly in a saucepan and heat, stirring until melted and blended. About 10 minutes. Don't let the sauce boil. Use as a glaze and as a sauce.
Yield about 4 1/2 cups.
Which ever cut of lamb that you wish to use, trim as desired. Season the meat on all sides and barbecue, grill or smoke. Remember when direct grilling and using this seasoning to turn the meat often so it doesn't caramelize.
Another seasoning combination that is good with lamb is.....
2 tablespoons lemon pepper
1 tablespoon granulated garlic
2 teaspoons dried rosemary or basil leaves, crushed
Combine and blend well.
