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Memorial Day Coming Next Week: Try These Lamb Recipes on the Grill

Memorial Day Coming Next Week: Try These Lamb Recipes on the Grill

Get ready to fire up those grills this weekend. Memorial Day is on the way.

All right, in an area blessed with mild winters and sunshine 365 days a year (yes, even those rainy summer days see at least a bit of light), we don't really have a grilling season like the rest of the country. We have more of a barbecue way of life.

Still, as is the case in places with less outdoor cooking time, it's easy to get stuck in a rut.

Between hamburgers, turkey burgers, tuna burger, heck, even black bean burgers, you have to hit a point where you're over the same old patties and hot-dog-type options.

Why not try something a bit more exciting? How about lamb?

Right now, the Australian Lamb Board is making a big push for spring, and it's pulled together recipes from some of the top restaurants in the country that can spruce up your Memorial Day party -- you can always pretend you made it up.

See Also: Blue Willy's Barbecue's Will Banks: "I Had a Life in the Corporate World I Couldn't Take Anymore"

(Note: Any type of lamb will work for these recipes)

Grilled Australian herb and wattle seed crusted lamb lollies with caramelized pumpkin

The Thirsty Koala, NY

(Serves two)

Lamb Lollies

One Australian lamb rack, frenched and divided into single chops

Two tablespoons of minced garlic

Quarter cup of olive oil

Two tablespoons of finely chopped fresh oregano

Two tablespoons of fresh thyme

One tablespoon of chopped fresh rosemary

Ground wattle seed (if available)

Kosher salt and pepper to taste

Step One: Using a clean towel dipped in oil then strained to remove excess, season your grill pan or outdoor grill rack. Preheat to high heat.

Step Two: Combine olive oil with the freshly minced garlic and herbs in a bowl large enough to fit your chops. Once combined add the chops and massage into the meat. Salt and pepper to taste then dust with wattle seed.

Step Three: Cover and refrigerate for at least one hour. The rub can be left to penetrate the meat overnight, if time permits.

Step Four: Place the chops on the preheated grill and cook 4 minutes on each side for medium rare or to an internal temperature of 135 degrees.

Step Five: Remove from heat and transfer to serving dish. Garnish with fresh herbs.

Caramelized Pumpkin

One and half pounds of calabaza pumpkin or kabocha squash, peeled, seeded, and cubed

Two tablespoons of canola oil

Quarter cup maple syrup

Step One: Preheat oven to 400 degrees.

Step Two: Heat canola oil in an ovenproof nonstick pan on medium high heat. Add cubed pumpkin. Reduce to medium heat tossing frequently.

Step Three: When pumpkin is fork tender, add maple syrup and toss until well incorporated.

Step Four: Transfer pan to oven and bake until browned, approximately eight to ten minutes

Serve the pumpkin and the lollies together.

Grilled Lamb Leg with Golden Raisin Chermoula and Yogurt

The Four Seasons Miami

(Serves six)

Lamb Leg

One five-pound butterflied boneless lamb leg

Four tablespoons tangier spice from La Boite spice blends

Zest of one lemon

Juice of one lemon

Five cloves garlic, crushed

One teaspoon black pepper

Quarter cup extra-virgin olive oil

Salt

Step One: Marinate the lamb in all of the ingredients and allow it to sit refrigerated for two hours before grilling.

Step Two: Grill the lamb to desired temperature.

Step Three: Rest it for five minutes before slicing.

Chermoula

Eight tablespoons lemon juice

Zest of one lemon

Three cloves garlic, chopped

One teaspoon red peper flakes

One teaspoon toasted cumin, crushed

Half teaspoon black pepper

Half cup olive oil

Quarter cup chopped cilantro

Quarter cup chopped parsley

One cup chopped golden raisins

Salt to taste

Step One: Combine all ingredients, allow them to sit refrigerated for three hours before using.

Yogurt

Two cups full-fat plain greek yogurt

Two tablespoons extra-virgin olive oil

Zest of one lemon

Juice of one lemon

Salt to taste

Step One: Combine all ingredients.

How to Serve:

Step One: Quickly reheat lamb over a hot grill.

Step Two: Slice it thinly and arrange it on a platter.

Step Three: Top with the raisin chermoula and some cilantro sprigs.

Step Four: Serve with yogurt on the side with a light leafy salad.

If you're guests aren't impressed with one of these, tell them to go to Mickey D's.

Follow Sara Ventiera on Twitter, @saraventiera.




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