Best Grilled Lamb Recipe:
I was bound and determined to make this grilled lamb leg recipe as
part of our 4th of July weekend this year.
We grew up in Western
Pennsylvania where lamb on the rod is very popular, but that is not the case
here in Western New York.
Lamb on the rod is the leg of the lamb cubed up and
grilled on skewers,
and best served with Syrian Bread, garlic sauce, peppers, and onion sauce.
All of which I will tell you how we made.
My daughter picked up two boneless 3-pound legs of lamb packages at
Sam’s Club
and asked the butcher to cube it up for grilling on skewers. You can do this
yourself just trim the fat and cut it into nice 1-inch pieces.
I marinated the lamb in Italian salad dressing and placed it in the
refrigerator overnight. We also made the garlic sauce and peppers and
onion sauce the day before.
|
| Marinade with Italian Salad Dressing |
Easy Garlic Sauce Recipe:
10 cloves of fresh garlic
16 oz. sour cream
1 tablespoon lemon juice
1 tablespoon oil
Add all these ingredients into a blender or your food processor, we used
our
NutriBullet to
do this, and mix until it is liquid, then refrigerate it overnight.
How to make the Peppers and Onion Sauce:
2 medium-sized onions (Diced)
2 16 oz. jars of hot or mild pepper rings (I used one hot and one
mild)
1 tablespoon oil
Mix in a large bowl and refrigerate overnight.
|
| Pepper and onions and garlic sauce |
Time to cook the lamb, I skewered the lamb and seasoned it with salt,
pepper, and garlic powder. I set the
grill on the medium setting and grilled it for about 12 to 15 minutes turning the skewers frequently. I
also switched the skewers around to avoid hot spots on the grill.
Now off of the skewers and onto a plate, I used a two-prong fork to push
the lamb off of the skewers. You can have the two sauces on the side or I
like to spoon both sauces over my lamb, add a slice of the Syrian Bread for
dipping and enjoy.
Click here to get the recipe for the Syrian Bread.
You might also like my: Southwestern Grilled Chicken Breasts
You might also like my: Southwestern Grilled Chicken Breasts
As always thanks for stopping by and I hope you enjoy it.
Oh, Sam, I absolutely cannot wait to try your lamb recipe! I've never fixed lamb, but I've eaten it roasted and, of course, it was delicious. This grilled version sounds outstanding! Thanks so much for sharing the recipe!
ReplyDeleteI hope you like it Susan if you give it a try. To me the two sauces really make it delicious!! Thanks and have a great week.
DeleteI have never tried lamb of any cut but you make it look delicious. Mind you anything on skewers looks mighty tasty. Must be that homemade country style thing that does it. Thank you for another great recipe.
ReplyDeleteLorelei, I really hope you give this one a try, I'm sure you'll enjoy it. Thanks for stopping by.
DeleteOh wow!!! sounds scrumptious!!!
ReplyDeleteIt a good one Laurie, you can't talk to anyone for a couple of after you eat the garlic sauce :) Thanks for stopping by.
DeleteOh, yum! This looks so good. I've never grilled lamb myself, though I've had delicious grilled lamb chops. I will have to keep my eye out for some leg of lamb and try this ASAP! Oh, and the sauces both look super too.
ReplyDeleteThe sauces are the best part of it Carlee. You just can't talk to anyone after eating the garlic sauce!! Thanks for stopping by.
DeleteLove lamb and can't wait to try your recipe.
ReplyDeleteHi Susan, I do hope you enjoy it!! This is one of my all time favorites. Thanks for stopping by and have a great day :)
DeleteLooks absolutely scrumptious!!!
ReplyDeleteOh it certainly was Cynthia, Thanks so much for stopping by :)
DeleteFor years I thought I didn't care for lamb. Then a friend made a great lamb dish. Now I'm hooked. This looks like one I must try! Thanks, Sam.
ReplyDeleteI'm sure you going to like this David. The only problem is after you eat the garlic sauce nobody is going to want to talk to you!!!
DeleteThis is going on my menu as soon as we get back home from Florida. I only knew two ways to cook lamb before. Grilling it sounds scrumptious Sam! And those sauces sound fabulous, too! Great post!!
ReplyDeleteI hope you you enjoy it Connie, and the sauces are the best!! Thanks!
DeleteThis is going on my menu as soon as we get back home from Florida. I only knew two ways to cook lamb before. Grilling it sounds scrumptious Sam! And those sauces sound fabulous, too! Great post!!
ReplyDeleteSam, like several others who have commented here, I have never tried cooking or grilling lamb. It does indeed look delicious!
ReplyDeleteIt is really delicious Cynthia, and we have made it different ways but grilling is the best!! Thanks!!
DeleteI've made lamb a couple of times.... and liked it... but I feel like I don't know enough ways to prepare it. This sounds delicious! I've saved the recipe for later.
ReplyDeleteThe two sauces are the best Dawn, I hope you enjoy it if you try it. Thanks for stopping by.
DeleteWe do have lamb regularly but mostly cooking the whole leg or a chunk of lamb. We usually marinate it but not overnight. I will try this and also the sauces. We usually just stick to the mint sauce. Your sauces sounds really appetizing.
ReplyDeleteWe really like to make the leg of lamb this way. I'm sure you'll enjoy the sauces Mary. Thanks for stopping by have a wonderful day.
DeleteSam I'm from Lawrence county born and raised in beaver county though. thanks for the pepper onion recipe we use MARY,S here but to make my own
ReplyDeleteWe grew up in New Castle and very familiar with Mary's peppers and onion sauce as we also use it when we don't make our own. Thanks for stopping by.
DeleteThis looks delicious! I love lamb and want to try your sauces with them now.
ReplyDeleteFinally!! I have been searching for this pepper and onion sauce recipe for a long time I grew up eating it with my lamb on the rod, but could only find the garlic sauce one. I tried making my own pepper one, but could did not know what ratio to use. Thank you so much for sharing!!
ReplyDeleteSo glad you finally found what you were looking for. I hope you like it, and enjoy. Thanks for stopping by.
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