The Grill Recipes Blog

INGREDIENTS 2 pounds lamb chops 3 cloves garlic, peeled and crushed 1/4 cup chili sauce 1/4 cup fish sauce 1 tablespoon grated fresh ginger root 1 1/2 tablespoons dark sesame oil DIRECTIONS In a medium bowl, whisk together fish sauce, chili sauce, garlic, ginger and sesame oil. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score lamb chops and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours for better result. Preheat an outdoor grill for high heat. Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired...

INGREDIENTS 6 (1 1/4-inch-thick) loin lamb chops (2 to 2 1/2 lb total) 1 12/ teaspoons cumin seeds, toasted and cooled 3 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each 2 large shallots, chopped (1/2 cup) 4 garlic cloves, chopped 1 1/2 tablespoons chopped peeled fresh ginger 1 1/2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon cayenne 3 tablespoons water 1/4 cup plus 3 tablespoons vegetable oil 1/4 teaspoon finely grated fresh lime zest 1 tablespoon fresh lime juice 1/2 cup small fresh basil leaves 1/4 cup small fresh mint leaves 1/4 cup fresh cilantro leaves DIRECTIONS Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle. Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally...

INGREDIENTS 6 1/2- to 7-lb bone-in leg of lamb 4 large garlic cloves 1 1/2 teaspoons salt 2 tablespoons olive oil 1 teaspoon fresh lemon zest 1 tablespoon fresh lemon juice 5 teaspoons minced fresh thyme 1 teaspoon black pepper 1/2 teaspoon ground allspice DIRECTIONS Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours. Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you. Oil grill rack, then grill lamb over area with no coals (or ov...

INGREDIENTS 1/4 cup distilled white vinegar 2 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon minced garlic 1 onion, thinly sliced 2 tablespoons olive oil 2 pounds lamb chops DIRECTIONS Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours. Preheat an outdoor grill for medium-high heat. Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the...