The end of summer grilling, going out with one final fling. Grilled Rosemary Lamb with Garlic Butter, a little jewel and family favorite.
GRILLING LAMB
Lamb was not on our family menu growing up but my married family came from a long line of lamb lovers. I only knew of lamb as chops with mint jelly. I set out to find a California take on the classic rack of lamb. In Los Angeles grilling is a year-round event, simply pausing under a back patio if inclement weather happens to threaten the grill. Grilling the lamb creates a crispy brown crust and adds the smokey outdoor flavor and the added wash with garlic butter makes everything so tasty. I used a small rack of lamb here, but you can use two racks or more, there is plenty of marinade.
ROSEMARY LEMON MARINADE
Speaking of the marinade, I really think it is the key to this tender and flavorful lamb. The beer helps tenderize the meat and the collection of other flavors infuse the meat during its time spent bathing in the marinade. Marinate at least 12 hours in the refrigerator, I have even marinated the lamb overnight for ease of cooking the meal the next day. Make sure to remove the meat from the marinade, draining off the excess to prevent flareups on the grill.
LAMB TWO WAYS
You can use small racks of lamb, or ask your butcher to butterfly a smallish leg of lamb if you are having a larger group. The butterfly process removes the bone and creates a large steak-like piece of meat, which lays flat on the grill, and cooks quickly like a steak. Either way the lamb is sure to please lamb lovers. I have served grilled butterflied leg of lamb to guests who comment it takes like a mild steak.
When you are serving lamb, either a rack or butterflied leg, it really is important to purchase your lamb from a butcher shop you know well. Since lamb can be a bit pricy, it is worth seeking out the highest quality lamb and there is a flavor difference in the quality of the lamb you purchase. This lamb recipe is my second favorite to Lamb Shanks with Garlic Confit, pure fall comfort.
END OF SUMMER GRILLING
Grilled Rosemary Lamb with Garlic Butter is a celebratory end to summer and entrance into fall cooking. Toast up some French baguettes on the grill, along with an end-of-season tomato salad, mint tea and a Bijouxs fan favorite, Meyer Lemon Bread Pudding. Autumn, here come.
As always, enjoy. B
