Post by April B. on Feb 7, 2003 22:36:46 GMT -6
Grilled Leg of Lamb & Pears
Makes 10 - 12 Servings
Onion Relish Marinade (recipe follows)
5 or 6 large firm-ripe pears (about 8 oz each), peeled, halved & cored
1 leg of lamb (about 6 pounds) boned and trimmed of fat
salt and pepper
Prepare Onion Relish Marinade and bring to a boil over high heat. Add pears; reduce heat, cover and simmer, turning fruit over occasionally, until tender when pierced (about 10 minutes).
With a slotted spoon, gently transfer pears to a bowl. Pour about a fourth of the pan liquid through a strainer over pears; return solids in strainer to pan. Cover pears and refrigerate for at least 2 hours or until next day, turning fruit over occasionally.
Meanwhile, place lamb, boned side up, on a board; cut long, deep slashes through thickest sections and press apart to give meat an even thickness. Place lamb in a large bowl; add remaining Onion Relish Marinade from pear cooking pan. Cover and refrigerate for at least 2 hours or until next day, turning lamb over several times.
Lift lamb from marinade; shake off seasonings. Set lamb aside. Transfer marinade left in bowl to a 4 to 5-quart pan; then drain liquid from pears into pan. Bring to a boil over high heat; boil, uncovered, stirring often, until mixture is reduced to about 2 1/2 cups and almost all liquid has evaporated (about 10 minutes). Pour this onion relish into a small bowl.
Lay lamb out flat, boned side up, on a grill over a solid bed of hot coals. Scatter 10 charcoal briquettes onto coals. Cook, turning as needed, until lamb is evenly browned and done to your liking; cut in thickest part to test (about 45 minutes for medium-rare).
About 15 minutes before lamb is done, thread pear halves, cut sides up, onto parallel thin metal skewers (this keeps fruit from spinning). Lay pears on grill and cook, turning several times, until warm (about 15 minutes).
Transfer lamb and pears to a large warm platter. Slice lamb; serve with pears and onion relish. Season to taste with salt and pepper.
Onion Relish Marinade
With a vegetable peeler or sharp knife, remove peel (colored part only) from 1 medium-size orange. Finely chop peel and place in a 4 to 5 quart pan. Cut off and discard remaining peel and white membrane. Holding orange over pan, cut between membranes to free segments; drop segments into pan. Squeeze juice from membranes into pan; discard membranes.
To pan add 1 large red onion, minced; 2 cups dry red wine; 1/2 cup beef broth; 1/2 cup golden or dark raisins; 1/4 cup each raspberry vinegar and balsamic vinegar (or all raspberry vinegar); 2 tablespoons minced fresh ginger; 1/4 cup sugar; and 1 tablespoon Dijon mustard.
Per Serving:
Calories 272
Protein 26 g
Carbohydrates 30 g
Total Fat 6 g (2 g. sat.)
Sodium 157 mg
% calories from fat 19
Cholesterol 76 mg
;D ;D
Makes 10 - 12 Servings
Onion Relish Marinade (recipe follows)
5 or 6 large firm-ripe pears (about 8 oz each), peeled, halved & cored
1 leg of lamb (about 6 pounds) boned and trimmed of fat
salt and pepper
Prepare Onion Relish Marinade and bring to a boil over high heat. Add pears; reduce heat, cover and simmer, turning fruit over occasionally, until tender when pierced (about 10 minutes).
With a slotted spoon, gently transfer pears to a bowl. Pour about a fourth of the pan liquid through a strainer over pears; return solids in strainer to pan. Cover pears and refrigerate for at least 2 hours or until next day, turning fruit over occasionally.
Meanwhile, place lamb, boned side up, on a board; cut long, deep slashes through thickest sections and press apart to give meat an even thickness. Place lamb in a large bowl; add remaining Onion Relish Marinade from pear cooking pan. Cover and refrigerate for at least 2 hours or until next day, turning lamb over several times.
Lift lamb from marinade; shake off seasonings. Set lamb aside. Transfer marinade left in bowl to a 4 to 5-quart pan; then drain liquid from pears into pan. Bring to a boil over high heat; boil, uncovered, stirring often, until mixture is reduced to about 2 1/2 cups and almost all liquid has evaporated (about 10 minutes). Pour this onion relish into a small bowl.
Lay lamb out flat, boned side up, on a grill over a solid bed of hot coals. Scatter 10 charcoal briquettes onto coals. Cook, turning as needed, until lamb is evenly browned and done to your liking; cut in thickest part to test (about 45 minutes for medium-rare).
About 15 minutes before lamb is done, thread pear halves, cut sides up, onto parallel thin metal skewers (this keeps fruit from spinning). Lay pears on grill and cook, turning several times, until warm (about 15 minutes).
Transfer lamb and pears to a large warm platter. Slice lamb; serve with pears and onion relish. Season to taste with salt and pepper.
Onion Relish Marinade
With a vegetable peeler or sharp knife, remove peel (colored part only) from 1 medium-size orange. Finely chop peel and place in a 4 to 5 quart pan. Cut off and discard remaining peel and white membrane. Holding orange over pan, cut between membranes to free segments; drop segments into pan. Squeeze juice from membranes into pan; discard membranes.
To pan add 1 large red onion, minced; 2 cups dry red wine; 1/2 cup beef broth; 1/2 cup golden or dark raisins; 1/4 cup each raspberry vinegar and balsamic vinegar (or all raspberry vinegar); 2 tablespoons minced fresh ginger; 1/4 cup sugar; and 1 tablespoon Dijon mustard.
Per Serving:
Calories 272
Protein 26 g
Carbohydrates 30 g
Total Fat 6 g (2 g. sat.)
Sodium 157 mg
% calories from fat 19
Cholesterol 76 mg
;D ;D
