GRILLED LEG OF LAMB

1 centre cut leg of lamb, bone removed (reserve for soup), about 3.5 pounds

3 cloves garlic

2 tablespoons olive oil

1 tablespoon mustard

2 green onions, chopped

1 teaspoon hot paprika

1 tablespoon each: fresh chopped thyme, rosemary and oregano (or 1 teaspoon dried)

sea salt and freshly ground black pepper

Ask the butcher to remove the bone from the leg of lamb, and reserve it for making soup. Butterfly the lamb, trimming off any visible fat. You should have one or two pieces, ranging in thickness from 1-2 inches.

Combine the garlic, olive oil, mustard, green onions, paprika, thyme, rosemary and oregano in a blender and puree. Slather the puree over the meat, massaging it into all of the surfaces and crevices, then place in a zippered plastic bag and refrigerate for several hours, or overnight.

Bring the meat to room temperature before grilling. Season with salt and pepper.

Heat the barbecue grill to high and sear the meat, about 3-4 minutes per side. Turn off one of the burners and move the meat to the cooler side of the grill – continue cooking, indirectly, for about 20-25 minutes, until the internal temperature in the thickest part of the meat reaches 140F. Remove the meat from the grill and set aside on a cutting board to rest for 10 minutes. Slice the lamb and serve on a platter, surrounded by new potatoes and grilled bell peppers and onions. Serves 4-6.

SCOTCH BROTH

This is the best way to turn a lamb bone, and a few meaty scraps, into a memorable meal. From The Girl Can’t Cook, by Cinda Chavich (Whitecap Books).

1/2 pound meaty lamb bones 240 g

1 1/2 cup chopped onion 375 ml

3 stalks celery, chopped

1 teaspoon olive oil 5 ml

4 cups chicken broth 1 L

5 cups water 1.25 L

2 cups diced rutabaga 500 ml

1 cup diced carrots 250 ml

1 cup pearl barley 250 ml

1 tablespoon minced garlic 15 ml

1 teaspoon freshly ground black pepper 5 ml

1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon/ 2 ml dried thyme ) 5 ml

sea salt to taste

Remove most of the stew meat from the bones using a sharp knife. Chop the meat into small cubes and place in a Dutch oven or other large, oven proof pot. Add the lamb bones, chopped onion, celery and olive oil and stir to combine.

Place the pan in a preheated 450F oven for 20-30 minutes, to roast the bones until they are browned. If you don’t have an oven, cook on the stove top over medium high heat, until everything in the pot is beginning to brown. This browning step adds a lot of flavour to your broth so don’t skip it.

Add the broth, water, rutabaga and carrots and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the lid, add the barley, garlic, pepper and thyme and continue to simmer for 45 minutes, until the barley is tender and the soup is thick.

Remove the soup bones and remove any meat that you can to add back into the soup. Discard the bones. Thin the soup, if necessary, with a little more water. Season with salt to taste and serve. Makes 8 servings (and keeps well in the refrigerator for several days.)

                                           ©Cinda Chavich 2008

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