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.

Grilled Lamb Chops with Pesto

Grilled Lamb Chops

Easy Grilled Lamb Chops with Pesto

I say these Grilled lamb Chops are easy to make because Lamb Chop recipes are simple and incredibly delicious, to boot.  I’m telling you, if you’re a steak fan, a rack of lamb, prepared properly, will blow your mind.  I, for one, now understand why there are so many historical stories about sacrificial lambs.  Okay, I might not get the whole religion part but I get that giving up and slaughtering your own lamb truly is a sacrifice, if you’re not gettin’ any!  I mean, COME ON!  Lamb Chops are sooo tasty.

Grilled Lamb Chops

The Secret to Grilled Lamb Chops

When you’re preparing Grilled Lamb Chops, all you need to do is clean them up a bit.  That means, trim the fat and remove the Silver Skin from the meat.  This will keep them lean and less chewy to eat.  If you want to get super fancy, you can French the bones as well but unless you’re serving the president, or someone that thinks they’re royalty, it really isn’t necessary.  Plus, sucking the fat off the bones is one of the best things about eating Lamb Chops, so don’t deprive yourself of that.  Go a head and let heart disease settle on in and enjoy yourself, for crying out loud.

Now, after you’ve cleaned the rack, you can Salt and Pepper and grill as is or cut it into Lamb Chop portions before you grill.  Either way it will turn out the same, so it’s entirely up to you.  You’re going to need a good Pesto and you can either buy it premade or you can try my recipe.  I’ve listed the ingredients down below with a separate video tutorial but if you want to see the original post for that, CLICK HERE.

These Grilled Lamb Chops are great with the Pesto alone but if you’d like to have something to dip them in, you might want to look into my Tzatziki Sauce Recipe.  It has a nice Greek Yogurt base that you’re going to love.

Grilled Lamb Chops with Pesto Ingredients:

1 Rack of Lamb
2 tbsp of Pesto
Kosher Salt and Pepper to taste

Pesto Recipe
3 cups Basil Leaves, freshly packed
1/2 cup Almonds
1/2 cup Parmesan cheese, grated
3 Garlic Cloves
1/2 tsp Salt
1/4 tsp Black Pepper, ground
1/2 cup Olive oil
1 tsp Lemon Juice, (optional)

Be sure to watch both the Pesto and Grilled Lamb Chops video tutorials and I’ll show you just how easy these recipes are to make.

 

 

 

 

 

 

Garlic Crusted Rack of Lamb

Rack of Lamb

The Best Rack of Lamb

This Garlic Crusted Rack of Lamb is really amazing.  The “ooh and ah” effect is perfect and the taste of each bite is incredible.  In my opinion, this recipe should go down in history as a holiday favorite for everyone, because it’s simply that good.  I’ve had Lamb in Indian Restaurants, Steak Houses and homemade Mutton Stew, when I lived on the Reservation.  But I can tell you, with this recipe, that it is hands down the best and you really couldn’t ask for a better tasting Rack of Lamb.

Rack of Lamb

How I make this Rack of Lamb

I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish.  This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven.  Believe it or not, total prep and cook time only takes 15 to 20 minutes and this dish can be served for Christmas, Easter or any run of the week dinner.  Just be sure, if it’s date night, that you make him or her think you slaved for hours on this dish so that you’re truly appreciated.

Be sure to check out my other Lamb recipes; Lamb Chops & my Mint Panko Rack of Lamb.  Both recipes are, as always, incredible.

Garlic Crusted Rack of Lamb Ingredients:

1 Rack of Lamb, 2 to 3 lbs
Kosher Salt and Pepper on all sides of the lamb
2 tbsp of Butter, for searing

Marinade Mix
1 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Horseradish

Topping
4 Garlic Cloves, sliced
2 stems of fresh Rosemary leaves

Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb.  Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves.  Bake at 450 degrees f. for 10 minutes and serve this Garlic Crusted Rack of Lamb with your favorite sides.