Meat

Butterflied Leg of Lamb

Preparation 20 minutes. Marinate 8 hours. Cooking 30-45 minutes.
Serves 6 to 8. Pairs well with Syrah.

INGREDIENTS:
1  6-7 pound leg of lamb, butterflied

1 cup dry red wine
3/4 cup beef broth
3 tablespoons orange marmalade
2 tablespoons red wine vinegar
1 tablespoon minced dried onion
1 tablespoon dried marjoram
1 tablespoon dried rosemary
1 large bay leaf, crumbled
1 teaspoon seasoned salt
1/4 teaspoon ginger
1 clove garlic, crushed

STEPS
Place lamb in a shallow roasting pan, fat side down. Combine remaining ingredients in a 2-quart saucepan and simmer, uncovered, for 20 minutes. Pour the hot mixture over the lamb and marinate at room temperature for 6-8 hours, turning frequently.


BARBECUE METHOD: Place meat over medium-hot coals, fat side up, for 30-45 minutes. Turn several times, being careful not to pierce meat. Periodically brush with marinade.

OVEN METHOD: Preheat oven to 425°. Place meat, fat side up, under broiler, about 4 inches from heat. Broil 10 minutes per side. Transfer meat to preheated oven for 15 minutes.

On a slight diagonal, carve meat in fairly thin slices. Serve with wild rice in a casserole and broccoli cantonese.  

Flank Steak with Two Sauces

Pairs nicely with Rook’s Red, Mourvedre, or Cabernet Sauvignon. Serves 4

STEPS:
Flank Steak:

1 ½  pound flank steak  (for recipe with red wine sauce, marinate for 2 hours in soy sauce & 1 teaspoon thyme)

For both recipes cook meat  in butter/ oil over medium heat approx. 3 mins on a side…depends on thickness of the steak.  It should be pink in the center when done.  Transfer to a carving board and keep warm for the Mustard Sauce.  Carve and top with Red Wine Sauce, and serve immediately.

Rossini Sauce (Red Wine)

Bring  1 ¼  cups red wine to a boil.  Add one stick butter  and 1 ¼ cups green onions.  Stir until butter melts.  Add two tablespoons parsley and spoon over meat.

Mustard Caper Sauce (White Wine)

3  tablespoons butter
3  tablespoons dry vermouth
1 tablespoon Dijon Mustard
¼ teaspoon Worcestershire sauce
1 ½ tablespoons capers
Watercress

In same pan the meat was cooked in, over low heat, melt 3 tbs. butter in pan drippings.  With a whisk, briskly stir in vermouth, mustard, Worcestershire sauce, and capers.  Spoon over carved meat  and garnish with watercress.