Grilled lamb recipe wins prize

August 07, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Grilled boneless lamb loin roast is showcased in this delicious Moroccan-inspired recipe. Created by Janet Hill of Sacramento, Calif., the recipe won recently won first place in the Sizzlin' Lamb Barbecue contest. The contest was sponsored by Lamb Committee of the National Live Stock and Meat Board.

All seven winning recipes are available free by sending a self-addressed, stamped envelope to: Sizzlin Lamb Recipes, 444 N. Michigan Ave., Suite 1800, Chicago, Ill. 60611.

Moroccan Lamb with Curried Carrot Spinach Salad

1/2 - to 2-pound boneless lamb loin (double) roast, tied

1 cup plain yogurt, divided

1/4 cup thinly sliced onion

2 tablespoons fresh orange juice

2 tablespoons chopped cilantro

2 garlic cloves

1/2 teaspoon each ground cardamom and cumin

1/4 teaspoon each ground cinnamon and ginger

1/4 teaspoon coarsely ground black pepper

8 cups mixed greens, such as spinach and romaine, thinly sliced

3 cups diagonally sliced carrots

Cilantro and orange for garnish

Vinaigrette, recipe follows

Combine two-thirds cup yogurt, onion, orange juice, cilantro, garlic and spices in blender container; process until smooth. Add salt to taste. Combine one-half cup yogurt mixture with remaining plain yogurt for sauce; refrigerate until serving.

Place lamb loin roast in plastic bag; pour remaining yogurt mixture from blender over roast, turning to coat. Close bag securely and marinate in refrigerator for two hours or overnight, turning occasionally. Remove lamb from marinade and place on grid over medium coals. Grill about 20 minutes for rare meat, turning one-quarter turn every five minutes. Let stand 10 minutes.

Meanwhile whisk together vinaigrette ingredients. Season to taste with salt and pepper. Toss vinaigrette with carrots and greens; place on large serving platter. Carve roast into slices and arrange over salad. Garnish as desired with cilantro and orange. Serve with reserved sauce. Serves six to eight.


2 tablespoons olive oil

1 tablespoon fresh orange juice

1 teaspoon minced fresh ginger

1/4 teaspoon curry powder

1/4 teaspoon sugar

Salt and pepper to taste

Whisk ingredients together.

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