BBQ RECIPES:
Feed Your Adventurous Side
STOKED FOR SMOKED American Lamb Regardless of what type of grill (or smoker!) you use, smoking American lamb is a great way to get tender, juicy meat with a little char to take your barbec-ewe up a notch. For best results when smoking lamb, aim for an internal temperature between 190 - 200°F. STEP 1
STEP 2
STEP 4
STEP 5
STEP 6
On the other side of the grill, place the smoker box on top of cooking grate and turn on the burner underneath.
Add wood chips to box. Control the smoke by adjusting the flame.
Once there’s smoke, turn the burners down to low and place meat on the unlit side.
Go low and slow at 230-250 degrees until meat reaches the desired internal temp.
Use a chimney starter to lite briquettes.
Once lit, pour charcoal under one side of the cooking grate. Add wood chunks on top.
Place a pan of water under the grate on the side opposite the charcoal. Place another pan of water directly above the coals on the cooking grate.
Place the meat over the drip pan opposite the charcoal. Close the lid.
Select your wood pellet flavor.
Add pellets to the hopper.
Set the temperature or heat to 230-250 degrees.
Add the meat to the grill.
Purchase a smoker box (or make your own! See below*). Some grills have a built-in box.
Place a drip pan under one side of the grill. This side will remain unlit.
USING A CHARCOAL GRILL
USING A WOOD PELLET SMOKER
USING A GAS GRILL
HOW TO MAKE YOUR OWN SMOKER BOX*
STEP 3
1 BUY A DISPOSABLE BREAD PAN
2 WOOD CHIPS
Adjust the airflow so the top vent is directly over the meat. Add more charcoal as needed. Add more pellets to the hopper as needed.
Maintain 230-250 degrees until the meat reaches the desired internal temp. Cook low and slow until the meat reaches the desired internal temp.
3 WATER FOR SOAKING WOOD CHIPS
Place the wood chips in a bowl or bucket. Cover with water and let sit for at least 30 minutes. Add the soaked wood chips to your disposable bread pan and place it on the grates directly above the lit burner. Cover the pan with aluminum foil, and using a knife, cut 10-15 holes in the foil. This will allow the smoke to escape from the box. Place directly on the grate over the lit burner. Source: Hearth, Patio & Barbecue Association
American Lamb GRILLING GUIDE CUT OF LAMB
SIZE
COOKING TIME
INTERNAL TEMP
1-1 ½ INCH PIECES
GRILL 8-12 MIN/LB
MED-RARE 145°F
4 OZ
GRILL 6 -7 MIN/SIDE
MEDIUM 160°F
1-1 ¼ INCH THICK
GRILL 9-12 MIN/LB
MED-RARE 145°F
LAMB CUBES FOR KABOBS
GROUND LAMB PATTIES
LAMB CHOPS
SMOKED MEMPHIS-STYLE AMERICAN LAMB RIBLETS BY: Elizabeth Stark of Brooklyn Supper | MAKES: 4 - 6 servings FOR THE RIBS AND MEMPHIS-STYLE DRY RUB 3 racks American lamb riblets or spare ribs, about 6 ribs each 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon garlic powder 2 teaspoons sea salt 2 teaspoons fresh ground black pepper 1 teaspoon ground cayenne pepper 1 teaspoon dry mustard powder (such as Coleman’s) 1/2 teaspoon celery seed FOR THE MEMPHIS-STYLE BARBECUE SAUCE 2 tablespoons vegetable oil 1 medium yellow onion, minced 2 cloves garlic, minced 2 cups canned plain tomato sauce 3/4 cup apple cider vinegar 1/2 cup blackstrap molasses 3 tablespoons Worcestershire sauce 2 tablespoons sugar 2 teaspoons yellow mustard 1 teaspoon sea salt 1 teaspoon pepper 1/2 teaspoon ground cayenne pepper
The night before, trim any excess fat from ribs, leaving about a 1/2-inch of the fat cap. Peel membrane off backside of the ribs. Whisk to combine all dry rub ingredients in a small bowl. Generously coat ribs with dry rub, massaging rub into the meat on all sides. Cover, and refrigerate overnight. To make the Memphis-style sauce, set a medium-sized saucepan over medium heat. Add oil, and when hot, add onions. Sauté until onions are soft and translucent, 5 minutes. Add garlic and sauté 1 minute more. Stir in all remaining barbecue sauce ingredients. Bring mixture to a gentle boil, and then turn heat to medium-low and simmer 20 minutes, stirring often. Pour mixture into a jar or bottle, seal, and refrigerate until needed. If using a charcoal grill, light coals and wait for them to become completely gray. If using a gas grill, heat one side of grill to 225°F. Soak one pound of hickory chips in bowl. After 15 minutes, drain them. Bank coals to one side of grill and allow them to cool to 225°F as measured by a grill thermometer or meat thermometer inserted through vent in lid. Set a small aluminum pan filled with water on the side without the coals. When grill is cool enough, add a handful of hickory chips to coals, then place ribs bone-side down on grill over sheet pan of water, and cover. For a gas grill, wrap chips in aluminum foil and poke several holes in top, place on hot part of grill, and close. Every 30 minutes, add a handful of chips or a new foil pack of chips. Monitor temperature, keeping it within 25°F of 225°F. To bring temperature up, add more coals; to bring it down, close vents on top and bottom, until temperature reaches 225°F again. Smoke ribs until tender (appx. 3 - 5 hours). Aim for an internal temperature between 190 – 200°F. When ribs are nearly done, pour half the barbecue sauce in a bowl, brush ribs generously with sauce on top and sides, and let them smoke another 15 - 20 minutes. Remove ribs to a cutting board and rest until cool enough to handle. Using a chef’s knife, cut ribs apart from one another. If ribs are connected by the sternum at the top, place palm on the heel of the knife and use your weight to cut through it. Serve ribs with remaining barbecue sauce.
PULLED BARBECUED AMERICAN LAMB SHOULDER WITH LEMON AND HERB FENNEL SLAW BY: Elizabeth Stark of Brooklyn Supper | MAKES: 6 - 8 servings FOR THE LAMB SHOULDER AND RUB Zest of 2 oranges 6 cloves garlic, smashed 2 teaspoons sea salt 2 tablespoons extra virgin olive oil 1/2 teaspoon nutmeg 1/2 teaspoon fresh ground pepper 2 tablespoons minced fresh rosemary 2 tablespoons minced thyme leaves 4 pound bone-in American lamb shoulder FOR THE FENNEL SLAW 2 medium fennel bulbs thinly sliced crosswise plus 2 tablespoons fennel fronds 1/2 cup minced red onion (about 1 large red onion) 2 tablespoons fresh squeezed lemon juice 1/4 cup extra virgin olive oil 1/4 teaspoon sea salt plus more to taste 1/4 cup whole milk Greek yogurt 1/4 teaspoon fresh ground black pepper, plus more to taste 1/2 cup minced parsley FOR THE CITRUS-VINEGAR SAUCE 2 cups apple cider vinegar 1 tablespoon grated orange zest plus 1/2 cup fresh squeezed juice 1 tablespoon honey 1 tablespoon red pepper flakes 1 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon chili powder
The night before, combine orange zest, garlic, and sea salt in the bowl of a mortar and use pestle to mash into a thick paste. Fold in olive oil, nutmeg, pepper, and herbs. Rub paste over lamb shoulder on all sides, taking care to really massage rub into the lamb. Cover and refrigerate overnight. To make slaw, combine fennel and red onion. In a small bowl, whisk to combine lemon juice, olive oil and sea salt. Drizzle over salad and toss. Set aside for 10 minutes. Fold in yogurt, parsley, and black pepper to taste. Cover and chill for an hour or more before serving. Slaw will keep well covered in the fridge for 3 days. Before serving, taste and add sea salt as needed. To make sauce, combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil and cook 5 minutes, stirring often. Turn heat to medium-low; simmer 20 minutes. Pour into a container with a tight-fitting lid. Keep in fridge for up to 5 days, but allow sauce to come to room temperature before serving. To smoke lamb shoulder, light charcoal and wait for it to become completely gray. Or, on a gas grill, set one side to 250° F. Soak 1-pound hickory chips in water for 15 minutes, then drain. Bank hot coals to one side of grill and place a pan of water on the other side. Allow coals to cool until ambient temperature of closed grill is 250° F as measured by a grill thermometer or a meat thermometer inserted through vent in lid. Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it and place it on grill. Place shoulder on grill over pan of water and close lid quickly. Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25° of 250° F by adding coals to bring temperature up or closing vents to bring it down. Smoke until shoulder is very tender with a thick crust on the outside and internal temperature of 190° F, about 5 - 6 hours. Remove to cutting board, rest 10 minutes, and pull lamb into bite-sized pieces. Serve on buns with citrus-vinegar sauce and fennel slaw Notes on smoking: No matter what kind of grill you are using, it’s essential to keep grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.
GRILLED AMERICAN LAMB KABOBS WITH TZATZIKI BY: Elizabeth Stark of Brooklyn Supper | MAKES: 4 servings
FOR THE MARINADE AND TZATZIKI 2 cups whole milk Greek yogurt 2 tablespoons finely minced garlic (about 4 cloves) 1 tablespoon white wine vinegar 1/2 teaspoon sea salt, plus more to taste 1/4 teaspoon fresh ground black pepper 3 tablespoons extra virgin olive oil 1/2 teaspoon fresh ground cumin 1 tablespoon minced parsley 1 tablespoon minced dill 1 cup grated cucumber (1 medium) FOR THE LAMB KABOBS 2 pounds boneless American lamb leg meat, cut into 1 1/2-inch pieces 1 large red onion, cut into eighths
To prepare the marinade and tzatziki, stir together yogurt, garlic, white wine vinegar, sea salt, and pepper in a medium bowl. Fold in olive oil and divide mixture in two. Reserve half for tzatziki, cover and chill for at least 4 hours. Place grated cucumber in a fine mesh sieve over a bowl, set a plate or other heavy object on top, and refrigerate overnight so that the cucumber will release its water. The other half is for a marinade. Stir in ground cumin and place in zip-top bag with cubed lamb, massaging marinade into meat. Seal and chill overnight. To finish tzatziki, before serving, add cucumber and herbs. Add sea salt and pepper, to taste. Refrigerate until ready to serve. For kabobs, prepare a hot grill by allowing coals to get hot enough that you can’t hold your hand four inches above them for more than a few seconds. Bank coals to one side of the grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 – 15 minutes before you plan to grill. Thread marinated lamb onto skewers alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate 1/4 turn and grill 2 minutes more; repeat until all sides are grilled. Move kabobs over indirect heat until meat reaches 150°F, 4 – 6 minutes more. Serve kabobs immediate with a generous dollop of tzatziki and grilled flatbreads.
AMERICAN LAMB BURGERS WITH ROASTED GARLIC ROSEMARY SPREAD BY: Elizabeth Stark of Brooklyn Supper | MAKES: 6 servings
FOR THE ROASTED GARLIC AND ROSEMARY SPREAD 1 medium head garlic 2 tablespoons extra virgin olive oil, divided 1/4 teaspoon sea salt 2 tablespoons mayonnaise 1/2 teaspoon finely minced rosemary
FOR THE BURGERS 2 pounds ground American lamb 2 tablespoons minced red onion 1 teaspoon finely minced rosemary 1 1/2 teaspoons sea salt 1/2 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper
To make spread, preheat oven to 425° F. Trim the woody bottom end from garlic so that all the cloves are exposed. Set a large square of foil into an ovenproof ramekin, add 1 tablespoon olive oil, sea salt, and the head of garlic trimmed side down. Wrap foil tightly around the garlic. Bake 20 - 25 minutes, or until garlic is translucent and very soft. (Be mindful as you check – the steam plume can be very hot.)
To make burgers, prepare a hot grill. Allow coals to get hot enough that you can’t hold your hand four inches above them for more than a few seconds. Bank coals to one side to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.
Allow garlic to cool. Squeeze cloves out of papery skins into a small bowl. Mash cloves with remaining tablespoon olive oil until smooth. Stir in mayonnaise and rosemary. Add sea salt to taste. Set in fridge to chill.
In a medium bowl, combine ground lamb, red onion, rosemary, sea salt, garlic powder, and pepper. Knead just enough to evenly distribute onion and spices throughout. Form meat into six patties; use your thumb to make a dimple in the center of each. Place patties over hottest part of grill. Grill 3 - 4 minutes, flip, and grill another 3 - 4 minutes. If needed, move burgers to indirect heat and cover 2 - 4 more minutes until temperature reaches 130° F for medium rare or 150° F for medium. Pull burgers from grill; rest 5 minutes, allowing temperature to rise another 10° F. Serve burgers on toasted brioche buns with leafy greens, sliced red onion, and prepared roasted garlic and rosemary spread.
SMOKED AMERICAN LEG OF LAMB WITH A TEXAS-STYLE DRY RUB BY: Elizabeth Stark of Brooklyn Supper | MAKES: 10 - 14 servings FOR THE LAMB 5 - 7 pound bone-in whole leg of American lamb
The night before, make the Texas-style dry rub. Set a small skillet over medium heat. Add coriander, mustard seed, and cumin. Toast, shaking pan gently, 2 minutes or until seeds are fragrant and just golden. Use either a mortar and pestle or spice grinder to grind toasted seeds into a powder, and combine with remaining dry rub ingredients.
FOR THE DRY RUB 1 tablespoon coriander seed 1 tablespoon yellow mustard seed 1 tablespoon cumin seed 2 tablespoons brown sugar 2 tablespoons paprika 2 tablespoons sea salt 1 tablespoon chili powder 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon dried oregano 2 teaspoons fresh ground black pepper
Generously massage dry rub all over the leg. Cover and set in fridge overnight. To smoke the leg, light charcoal and allow it to become completely gray. If you are using a gas grill, turn one side to 250° F. Soak 1-pound hickory chips in a bowl of water for 15 minutes, then drain. When coals are completely gray, bank them to one side of grill, then place pan of water on other side. Cover and allow coals to cool to 250° F as measured by a grill thermometer or meat thermometer inserted through vent in lid. Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it and place it on grill. Place shoulder on grill over pan of water and close lid quickly. Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25° of 250° F by adding coals to bring temperature up or closing vents to bring it down. Smoke until leg is tender with a thick crust on the outside and internal temperature of 190° F, 7 - 10 hours. (After 5 - 6 hours, the internal temperature may stall out as fat breaks down and meat tenderizes – continue feeding fire and monitoring temp, it will eventually begin to rise again.) Remove to a cutting board. Slice meat from bone and serve with thick-cut toast and your favorite sides. Notes on smoking: No matter what kind of grill you are using, it’s essential to keep grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.
GRILLED AMERICAN LAMB LOIN CHOPS WITH HERB SALSA VERDE BY: Elizabeth Stark of Brooklyn Supper | MAKES: 4 servings FOR THE HERB SALSA VERDE 6 tablespoons extra virgin olive oil 1/2 cup minced flat-leaf parsley 1 green onion, minced 2 tablespoons minced mint leaves 1 tablespoon capers, rinsed, drained, and minced 1 clove garlic, minced Zest of 1 lemon 1/2 teaspoon sea salt 1/4 teaspoon fresh ground black pepper FOR THE LAMB LOIN CHOPS 4 bone-in American lamb loin chops Sea salt Fresh ground black pepper 2 lemons, halved
To make salsa verde, pour olive oil into a small bowl, and whisk in remaining ingredients. Taste, and add sea salt or pepper as needed. Allow mixture to sit at room temperature while you make the loin chops. To make loin chops, prepare a hot grill. Light coals and allow them to get hot enough that you can’t hold your hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill. Just before grilling, sprinkle chops on both sides with sea salt and pepper. Set chops over hottest part of grill and grill 2 minutes. Flip, and grill 2 minutes more. Move chops over indirect heat, and grill 2 - 4 minutes longer or until internal temperature reaches 135° F. Rest chops 5 minutes. Meanwhile, grill halved lemons and vegetables of choice until charred. Spoon salsa verde over chops, add a squeeze of charred lemon, and serve immediately.
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