Recipes
for the BBQ
Ontario Lamb Burgers in a Pita
BBQ
Butterflied Leg of Lamb
All-Purpose Lamb Rub
Bar-B-Que Lamb Chops with Honey-Soy Glaze
Grilled Lamb Chops with Cucumber Mint Sauce
Grilled
Lamb Loin Chops with a Mango Mint and Pine Nut Relish
Ontario
Fresh Premium Lamb Burgers
Ontario Lamb Burgers in a Pita
These Middle-Eastern style burgers are
delicious with some crispy lettuce and cool tzatziki, all tucked into a whole
wheat pita.
Ingredients:
1 lb (450 g) ground Ontario lamb
1 small onion, finely chopped
1 clove garlic, finely minced
1/4 cup (45 ml) finely-chopped mint leaves
1/2 tsp (2 ml) ground cinnamon
2 tsp (10 ml) cumin
2 tsp (10 ml) paprika
Salt and freshly-ground black pepper, to taste
Preparation:
In a medium bowl, combine ground lamb, onion, garlic, mint and
spices. Form into 4 patties. Preheat barbecue to medium. Grill
burgers 5 minutes a side, until fully-cooked. Serve in Middle-Eastern
style pitas, on a bed of shredded lettuce. Drizzle with Tzatziki (a
mixture of strained yogurt, minced garlic, lemon juice, grated drained cucumber,
and salt & pepper to taste). Serves 4.
Per
serving: Calories: 232 Protein: 19.5 g. Fat: 15.4 g. Carbohydrates: 3.3 g.
Saturated Fat: 6.2 g
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BBQ
Butterflied Leg of Lamb
Serves
8
Ingredients:
1
leg of Ontario Fresh Premium Lamb, butterflied*, 4-5lb
1 tbsp grated orange rind
½
cup orange juice
½
cup dry white wine
¼
cup soy sauce
1 tbsp grated gingerroot or 1 tsp ground ginger
1 tsp dried thyme leaves
¼
tsp pepper
Preparation:
Combine
orange rind and juice, wine, soy sauce, gingerroot, thyme and pepper. Pour over
lamb in large shallow glass or enamel pan. Cover and refrigerate overnight,
turning occasionally. Drain lamb, reserving marinade. Barbecue on lightly
greased grill at medium heat. Turn lamb occasionally, basting with reserved
marinade. Cook for about 1 hour or until well browned but still pink in the
centre. Slice thinly and serve immediately.
*Butterflied
leg of lamb:
Remove the bone and spread flat.
Cooks quickly and slices easily.
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All-Purpose
Lamb Rub
Ingredients:
2
tbsp olive oil
8 cloves garlic, minced or slivered
1 tangerine or orange, juice and zest
2 tbsp minced fresh mint
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1 tbsp Dijon mustard
freshly cracked pepper to taste
Preparation:
Combine
all the ingredients. Rub onto lamb leg, rack or chops before grilling or
roasting.
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Bar-B-Que
Lamb Chops with Honey-Soy Glaze
The
honey-soy glaze gives these lamb chops a subtle sweet flavor. You can use any of
today’s soy sauces – regular, light or salt-reduced – in this recipe.
Teriyaki sauce can be used in place of soy sauce.
Ingredients
8
Ontario Fresh Premium Lamb loin chops (1-1/2 lb total)
¼
cup (50ml) Ketchup
2 tbsp (25ml) Liquid honey
1 tbsp (15ml) Soy sauce
1 tsp (5ml) minced gingerroot
1 clove garlic, minced
Preparation
In
a large bowl, combine ketchup, honey, soy sauce, gingerroot and garlic. Add lamb
chops and turn to coat.
Remove
chops from sauce reserving any remaining sauce. Bar-b-que chops for about 4
minutes per side, until well browned and pink inside, brushing with reserved
sauce.
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Grilled
Lamb Chops with Cucumber Mint Sauce
Lamb
chops have never tasted more spring like than they do in this fast and fresh
entrée.
Preparation
Time 10 minutes
Chilling Time 1 Hour
Cooking Time 10 Minutes
Serves 4
Ingredients:
8 loin lamb chops
Cucumber
Mint Sauce:
2-3 Cup (150 ml) Plain Yogurt
1 cup (250 ml) shredded cucumber, squeezed dry and chopped
1 small glove garlic, minced
2 tsp (10 ml) concentrated mint sauce
salt & pepper
Preparation:
In a medium bowl, combine yogurt, cucumber garlic and mint sauce. Season to
taste with salt and pepper. Cover and chill at least 1 hour to bled flavors.
Spread thin coating of the concentrated mint sauce on both sides of lamb chops;
let stand 15 minutes. Grill or broil lamb to desired doneness. Serve with
Cucumber Mint Sauce.
Nutritional
Information:
Serving: 1
Protein: 50 grams
Fat: 15 grams
Carbohydrates: 3 grams
Calories 347
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Grilled
Lamb Loin Chops with a Mango Mint and Pine Nut Relish
Submitted
by Executive Chef Todd Clarmo, Auberge du Pommier
Serves
four people
Ingredients:
Lamb
Marinade
8
fresh lamb loin chops
1 head of garlic, peeled and crushed
2 shallots, peeled and sliced
4 oz. of vegetable oil
½ tbsp. crushed black peppercorns
Relish
2
ripe mangos (peeled and diced into ¼ inch pieces)
1 tbsp. minced garlic
3 oz. toasted pine nuts (1½ oz. chopped fine)
1 tbsp. fine diced shallots
20 leaves of mint (lightly chopped)
1½ oz. rice wine vinegar
1 tbsp. honey
salt & pepper to taste
Preparation:
Lay the lamb loin
chops in a shallow dish covered in all the ingredients for the marinade. Let
marinade for at least one day. When ready, clean off the lamb chops and barbecue
till preferred doneness.
For
the relish, combine all the ingredients and let sit at room temperature for one
hour prior to eating.
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Ontario
Fresh Premium Lamb Burgers
Ingredients:
1 ½ lb ground lamb
1 tsp ground coriander
½ tsp ground ginger
½ tsp ground cinnamon
1 egg
Preparation:
Mix everything together and form into patties. Barbeque 3-5 minutes
per side.
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