Sam's Place

Grilled Lamb

Best Grilled Lamb Recipe:

I was bound and determined to make this grilled lamb leg recipe as part of our 4^th 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

As always thanks for stopping by and I hope you enjoy it.

Syrian Bread

This bread is a great flatbread to serve with lunch or dinner. We serve this bread with a wonderful dish called Lamb on the Rod.

Grilled Lamb served with Syrian Bread

Where I grew up you can buy this bread in any grocery store, but not here in Western New York. Since we were having lamb on the rod I decided to make my own fresh.

So I did what anybody would do, I searched the internet, and found this recipe:

allrecipes.com by: Sue Litster.

I modified it just a bit by using less yeast, I also doubled the recipe, which would have called for 3 teaspoons of yeast I used one package of dry yeast or 2-1/4 teaspoons. Sue’s recipe mixes the dough in a bread machine, but I used my KitchenAid Stand Mixer.

By doubling the recipe, I yielded one nice 12-inch flatbread and four small about 8 inches round flatbreads.

It came out perfect and was a delightful addition to our grilled lamb on the rod, so thank you. Sue Litster.

As always thanks for stopping by and I hope you enjoy it.

Peaches and Brown Sugar Mountain Pie

This is a quick update to my previous blog post Mountain Pies, and if you don’t know how to make a mountain pie just click the link. I received a comment from my good friend Susan Deppner on Mountain Pies.

Comment from Susan: “How fun! I'm imagining peach slices, butter, and brown sugar inside those two slices of bread. I'd probably burn my tongue, but I'd still be a happy camper when my mountain pie cooled down.”

Well the rain stopped early Friday night so we had our usual camp fire. I asked my daughter to pick up a can of peaches, I already had the brown sugar and butter I just had to try this one. Susan was absolutely right, this mountain pie was a sure delight and a must try.

Peaches came to North America from Spain, and the largest producers in the United States are Georgia, South Carolina, and California. I just thought I’d give you a little history lesson on peaches, I really didn’t know this, I had to look it up.

Here is Susan’s Idea:

2 slices of bread buttered on one side

2 slices of peaches (I used peaches in a can, but I think fresh peaches would be better)

3 teaspoons of brown sugar

A little dab of butter.

Now close up the pie iron and into the fire it goes, cooking it for about 5 minutes turning it frequently.

For more of Susan’s recipes visit her blog here: Recipes for Real People, there you will find some amazing ideas for everyday family cooking.

One more update about pie irons, they work really great over a charcoal grill. So you don’t need a camp fire.

As always thanks for stopping by and thank you Susan for the idea. I hope you enjoy.