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Decks' Bonfire Grilled Marinated Lamb

Monday, 26 May 2008

Description

Note: This recipe requires advance preparation.

Ingredients

At a glance
Cuisine
Middle Eastern
Ingredient
Lamb
Cooking Method
Grill
Roast
Smoke
Heat Level
1
Chile
Cayenne
Meal/Course
Dinner
Main Course
Serves
6

Lamb Marinade:

  • 1 cup finely chopped onions

  • 2 tablespoons mined garlic

  • 3 tablespoons lemon juice

  • 1/2 cup honey

  • 3 tablespoons curry powder

  • 11/2 teaspoons ground cayenne pepper

  • 2 teaspoons dry mustard powder

  • 2 teaspoons ground black pepper

  • 2 tablespoons salt

  • 1 cup water

The Lamb:

  • 3 Lamb Racks (8 ribs each ) trimmed and silverskin removed

  • 1 cup hoisin sauce

Methods/steps

To make the marinade, combine all the ingredients in a bowl and mix well.

Place the lamb and marinade in a plastic bag, tie, and place in refrigerator for 48 hours, turning occasionally.

Remove the lamb from marinade and let stand at room temperature 1 hour before roasting. Brush the lamb with hoisin sauce.

Decks Roasting Technique: Skewer the lamb on fairly thick sticks or skewers and place it around a bonfire about 3 to 4 feet from the fire and roast for 4 to 5 hours, turning occasionally. See the photo for the technique.

Smoking Technique: Place the lamb on a grill in a smoker with a separate fire box and smoke at 210 degrees F. for about 6 hours.

Grilling Technique: In a covered grill, place the lamb on the grill over indirect heat. Turn the heat to low and grill for several hours until done–this is a judgment call.

 

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