Prep 20 mins
Cook 20 mins
A terrific lamb dish for people that don't like lamb or have reservations about it. Removing the fat and using a sweet marinade remove all gaminess. If you can't get the marinade in your area I've included a link to the manufacturers web site. (http://www.briannassaladdressing.com/Products.htm)
- Bone and clean all membrane and fat from lamb.
- This will yield 2 or 3 large chunks and 2-3 small ones depending on how clean you get the lamb,how large your leg is and if you bought the whole leg or just a section.
- (Save the bone and trimmings for stock, it makes a really awesome sauce).
- Marinate in dressing for at-least 4 hours, but preferably overnight.
- The straight dressing tends to be a bit sweet for some folks, so cut it with dry red wine and olive oil if desired.
- Grill or broil lamb on skewers until desired degree of doneness is reached.
- You can add some blanched onion, mushroom and tomato to the skewers if desired.
- Serve with rice and sumac.
The blush salad dressing gave the lamb the best flavor. Even the non-lamb likers ate it. I made the best lamb stew ever with the leftovers.
Fantastic! My wife and I are leery of lamb's gaminess, but this recipe put it in the top ten list for favorite BBQ! The only difference was using Fat Free Blush Wine Vinagrette dressing, no olive oil or wine. Didn't have to cut up a leg of lamb since the supermarket already had lamb kabob cuts ready. Steve G was right, came out like honey sweet (like Chinese spare ribs sweet) so follow his advice if that's too much, but we loved it! (Including my father who is a Lamb Die-hard) Great one!
One of the best tasting and easiest lamb recipes. We used lamb ribs and grilled them after marinating for several hours. You still know you're eating lamb but this really tempers the "lamb-y" flavor without losing it altogether. Delicious!