Courtesy of 1001Recipes2Send.com


Slow Grilled Ontario Lamb Shoulder

Contributed by: News Canada

Recipe by Chef Robert Berry, The Restaurant at Peninsula Ridge (NC) - Ask your butcher to de-bone a whole Ontario Lamb shoulder or thick shoulder chops for you, and heat up the grill! Serve accompanied with Peninsula Ridge Estates VQA Cabernet 2002 (available in LCBO stores).

Ingredients:

    Slow Grilled Ontario Lamb Shoulder with Mustard and Fig Aioli
  • 1 boneless Ontario Lamb shoulder (about 2kg / 4lbs) (or 8 thickly-cut, about 4cm / 1.5 inches, Ontario Lamb shoulder chops)
  • 2 cloves garlic, minced
  • 1 Tbsp coarsely ground 15 ml black pepper
  • 1/4 cup olive oil 50 ml

Directions:

Unroll boneless shoulder roast and lay flat. (If using chops, use a sharp knife to remove bones from chops and 'butterfly' them, making sure not to cut all the way through. Open chops and flatten.) Arrange lamb in a shallow dish. Rub with garlic and pepper. Spread with oil. Cover and refrigerate for up to 4 hours or overnight.

Preheat barbecue grill to medium-low. Place lamb on grill over indirect heat. For boneless shoulder, cover and slowly cook for 40 to 50 minutes, until lamb is tender, turning occasionally during cooking. Transfer to a cutting board and cut into diagonal slices. For boneless chops, cover and slowly cook for 20 minutes, until tender. Serve lamb accompanied with aioli.

Mustard and Fig Aioli

  • 2 egg yolks
  • 1 cup olive oil 250ml
  • 2 Tbsp Dijon mustard 30ml
  • 1 Tbsp Pommery mustard 15ml
  • 1 tsp white wine vinegar 5ml
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped dried figs 50ml
  • 1 Tbsp chopped fresh thyme 15ml
  • Salt and freshly ground pepper to taste

Place egg yolks in a medium bowl. Whisk yolks with mustards, garlic and vinegar. Slowly whisk in oil, in stream, until emulsified and mayonnaise-like. Stir in figs and thyme; season with salt and pepper to taste.

Serving Size: Makes 8 Servings

Nutritional Information: Per Serving (including Aioli): Calories: 647; Protein: 41.4g; Fat: 51.3g; Carbohydrates: 4.4g; Saturated Fat: 10.8g


Find this page online at:
http://www.1001Recipes2Send.com/Detailed/3215-2.shtml