Move over hot dogs, hamburgers, and steaks; make room for a whiskey-enhanced grilled lamb and delicious grilled tomatoes to go with it. With tomatoes coming into season in a big way, I think you’ll enjoy these new recipes to add to your grilling agenda for August and beyond. You’ll find these and similar recipes in my Favorite Flavors of Ireland cookbook . . . now BOGO, buy one get one free! To order signed copies, visit www.irishcook.com.
BUTTERFLIED LEG OF LAMB
Serves 6 to 8
Ask your butcher to butterfly (bone and flatten) a leg of lamb for you for this recipe.
1/2 cup olive oil
1/3 cup Irish whiskey
1/4 cup fresh lemon juice
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1 (6 to 7 pound) butterflied leg of lamb.
* In a small bowl, combine olive oil, whiskey, lemon juice, onion, garlic, salt, sugar, paprika, rosemary, oregano, and pepper. Place lamb in a shallow dish and pour marinade over, reserving 1/4 cup for basting. Turn to coat, cover, and refrigerate for at least 12 hours or up to 24 hours. Turn lamb 2 to 3 times during marinating to coat evenly.
* Remove lamb from refrigerator and let sit at room temperature for 1 hour.
* Light a fire in a charcoal grill or preheat a gas grill to medium-high. Transfer lamb to cooking rack and grill for about 1 hour (for medium rare), turning every 15 minutes and basting with reserved marinade.
GRILLED TOMATOES WITH ROMAINE AND BUTTERMILK-HERB DRESSING
These two grilled vegetables — yes, lettuce can be grilled — are perfect with hearty meats like beef and lamb. The sauce is also delicious on baked potatoes.
2 tablespoons buttermilk
1/2 cup sour cream or mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco sauce
1 tablespoon each chopped fresh herbs, such as parsley, tarragon, dill, or chives
6 large tomatoes, cut in half horizontally
Olive oil, for brushing
3 to 4 romaine hearts (the tight inner leaves of the lettuce)
3 tablespoons olive oil
*Make dressing. In a small bowl, whisk together all ingredients. Let stand for 20 to 25 minutes. (Suggestion: Make a day ahead; cover and refrigerate.
* Make tomatoes. Brush cut side of tomatoes with olive oil and grill, cut-side down, for 3 to 5 minutes, or until warm.
* Make romaine. Discard any large outer leaves. Cut about 1 inch off top of each lettuce and trim about 1/2 inch off bottom (leave root end intact). Brush olive oil all over lettuce and season with salt and pepper. Grill lettuce, turning frequently, for 3 to 5 minutes, or until lightly browned.
* Serve tomatoes and lettuce (can be cut lengthwise) topped with a spoonful of dressing; pass additional dressing.