Leg of Lamb with Sweet Chili Glaze

Leg of Lamb

Asian Style Leg of Lamb

This Leg of Lamb recipe is phenomenal and I’m not just saying that.  It’s got all of the flare and Sweet flavor that any Lamb recipe should have.  It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied.  Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together.  Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.

Leg of Lamb

4 to 6 lbs Leg of Lamb

The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast.  How is this achieved?  Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats.  Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming.  Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste.  In this recipe, I’ve chosen to use Wasabi and it really does the trick.  And, you don’t have to be afraid of using it either.  Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either.  In fact there is no spiciness left in the meat, whatsoever.  And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!

Be sure to check out my Garlic Crusted Rack of Lamb, my Grilled Lamb chops with Pesto or my pan seared and baked Rack of Lamb with Aju.

Leg of Lamb with Sweet Chili Glaze Ingredients:

1 Leg of Lamb, 4-6 lbs.

4 Garlic Cloves
1.5 oz Wasabi Paste
1 tbsp Balsamic Vinegar
1 tbsp Honey
1/2 tsp Anchovy Paste

Glaze
2 tbsp Garlic Bean Sauce
2 tbsp Hoisin Sauce
4 tbsp Sweet Chili Sauce

Garnish
2 tbsp Toasted Sesame Seeds
2 tbsp Fresh Mint, chopped
1/4 cup Pineapple, diced
1/4 cup Mango, diced

Follow the instructions in the Leg of lamb with Sweet Chili Glaze video tutorial and I’ll show you exactly how to make this recipe.

Tri Tip with Chimichurri Sauce

Tri Tip

The Best Tri Tip

If you’re looking for an easy yet amazing Tri Tip recipe, you’ve come to the right place.  This steak is marinated with a rub seasoning, I use on my Texas Style Brisket, with one other secret ingredient that will surprise you.  Plus, it’s topped off with a Chimichurri Sauce that is, out of this world, incredible.  So you get one of the most tender and juicy beef steaks, that is seasoned and seared on the grill and baked to perfection, with one of the best meat condiments ever created.

Tri Tip

Cooking a Tri Tip Perfectly

One of the main secrets to a great Tri Tip is locking in the juice with a sear and cooking low and slow.  That means paying real close attention to the internal temperature while it grills, smokes or bakes.  In this recipe I use both the grill and the oven to get the temperature I want.  And since my personal tastes fall into the “medium rare” category, my target temp is around 130 degrees Fahrenheit.  Using an external meat thermometer helps meat get there perfectly because I can monitor the temp, outside of the oven, with out disturbing the cooking process by opening and closing the door.  And this can be done with grills and smokers as well.  So once you’ve decided your preferred cooking method of choice, you can set it and forget it.

Tri Tip Ingredients

1 Trip Tip Steak 3 to 4 lbs.
Salt and Pepper to taste

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Mix 3 parts Brisket Rub with 1 part Coffee grains.
Click Here for Chimichurri recipe.

Follow the instructions in the Tri Tip video tutorial.

Texas Style Beef Brisket with Rub Recipe

Beef Brisket

The Best Beef Brisket

This Texas Style Beef Brisket is a winner.  It’s a one in a million recipe that’s just going to knock your socks off and impress anyone you’ve invited over for dinner or Football Sunday.  It’s got just the right spice and it is balanced so beautifully.  And, believe it or not, you don’t even need a smoker to pull this off, either.  I show you how to make this Brisket in just 7 hours of roast time, in your oven no less, and you’re going to be absolutely amazed with the results because it’s juicy, tender and packed with more flavor than your pallet can handle.

Beef Brisket

Beef Brisket Bark

These days, It’s all about the “Bark!”  A great Beef Brisket usually has that tender and juicy middle with a nice black bark tone to the outside.  Well, in order to achieve that color, it has to be smoked.  It’s just a natural part of the process but the problem is, I don’t own a smoker and a lot of you folks don’t either.  So a great alternative is using Smoked Paprika in the rub.  Doing that can help you achieve the same great taste but in a conventional oven.  And the best part is you will get a fantastic red toned bark that looks phenomenal.  So trust me when I say that this Texas Style Beef Brisket will win you and anyone over if you follow my instructions in the video below.  I mean, just look at this Brisket SQUISH!

Also be sure to look into the two rib recipes I’ve included at the end of this video recipe.  One of them is P.F. Chang’s Barbecue Spare Ribs and the other is a real simple Oven Roasted Rib recipe that will just blow your mind.  Both are fall off the bone tender.

Beef Brisket with Rub Ingredients:

1 Beef Brisket, trimmed (8 to 12 lbs)

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Bake at 220 degrees Fahrenheit for 6 1/2 to 7 hours. Internal Beef Brisket temp should be between 190 to 200 degrees Fahrenheit at your personal preference.