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Apr 23, 2009 12:08 PM

lamb help please

My experience with lamb is limited. I've only ever made one recipe over and over - rack of lamb with a dijon/almond/mint/anchovie crust. It's delicious. I would like to try to bbq some lamb this weekend - but I'm not sure how! Any advice?
I've only ever purchased racks, but I'm assuming chops would be best to bbq?
please help!


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  1. lamb loin chops are great on the grill, you can do them simple with just salt and pepper like a good steak. easy to cook, hard to screw up, not a ton of work.

    perhaps my favorite grilled lamb recipe is for a boneless butterflied leg of lamb in an indian marinade, from madhur jaffrey. there is a good adaptation of it online here:


    1. I use kosher salt and pepper brush with a little evoo then grill then just like you would a steak. I like my lamb very rare and thats how I eat steak as well so the doneness factor is your choice. I like to serve grilled lamb with tzatziki or plain greek yogurt and fresh squeezed lemon.

      1. As others have alluded to - it's not too hard. If you can cook beef on the grill you can do lamb. Loin chops, rack, leg are the top 3 on the grill for me.

        1. A boneless leg of lamb that's been opened up (cut off the net bag that it comes in), and unroll it. Marinate it in olive oil, minced garlic and rosemary and perhaps a bit of acid, and grill as you would beef to medium-rare. Seriously good.

          Yogurt marinades are also very good.

          3 Replies
          1. re: LindaWhit

            Yep. I am with you. I use lemon as the acid and a bit of olive oil. Marinate it overnight and then plop it on a slow fire. Lots of roasted veggies and maybe some fresh asparagus (which can aslo be put onj the grill or roasted) and you have a meal!

            1. re: LindaWhit

              One thing to consider is to get a bone-in leg. Boneless works wonderfully as well, but don't think you HAVE to have a boneless leg. The prep in terms of marinating, etc can be used, and the grill can be used as well (indirect grilling).

              1. re: LindaWhit

                Count me in on the olive oil, garlic and rosemary. I turned one of my sisters on to that prep a couple of years ago, and it's been her go-to lamb preparation ever since.

                Nothing wrong with yogurt, either...especially if it's headed for pita bread. :P

              2. Marinate cubed lamb and then grill - 1/2c packed fresh cilantro, 3 cloves garlic, 1/4 dark raisins, 1/2t garam masala, 1 1/2 lemon juice, zest, 1/2c olive oil, S&P pureed.

                Or leg of lamb glazed with balsamic and red wine (recipe on request)

                4 Replies
                1. re: alwayscooking

                  Requesting recipe, please. Three of my favorite things - lamb, balsamic and wine. ;-)

                  1. re: alwayscooking

                    Leg of Lamb Glazed with Balsamic and Red Wine
                    from The Italian Country Table by Lynn Rossetto Kasper (great cookbook)

                    1/3c packed fresh basil
                    2 thick slices lean pancetta
                    leaves from 4" rosemary
                    6 branches 6" rosemary
                    6 large garlic cloves
                    1T olive oil
                    1t dried basil
                    1/4t salt
                    1/2c good quality commercial balsamic
                    5-7lb leg of lamb
                    2 medium red onions in 1" dice
                    1/3c herbed Sicilian or Kalamata oilves
                    2c dry red wine
                    1/2c water

                    Season lamb a day ahead if possible. Mince fresh basil, pancetta, rosemary leaves, and garlic. Add oil, dried basil, salt, pepper, and 2T of balsamic. Insert mixture into 20+ slits in the lamb and rub about 3T over the leg.

                    Spread onions, rosemary branches and olives in a shallow pan and set the lamb on top. Roast for 20 min in a 350 oven and then pour 1/4c balsamic and 1c wine over the leg. Roast 1hr basting often. Add another 1/2c wine and roast until done (130 med rare) about 20 minutes.

                    Remove the lamb and keep warm. Make a pan sauce by adding 2T balsamic and boil until thick. Add 1/2 wine and boil down by 2/3's then stir in water. Simmer until warm.

                    Ms. Kasper recommends an approach for the leftovers: warm slices and sauce and serve with country bread, greens, onions, vinaigrette and a mixture of young sheep cheese with 1/2c sour cream. It's very good.

                    1. re: alwayscooking

                      That looks GREAT, thanks! And I love the recipe quantity of "leaves from 4" of rosemary". That's a great way to give a good idea of how much rosemary vs. "2 Tbsp." I always over-cut the stem of rosemary from my plant when I'm trying to judge how much I might need.

                      1. re: LindaWhit

                        It's really good and very very rich. Let me know if you make it.

                        Happy eating.