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).
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
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
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