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
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. Serve with Colcannon Potato Cake.
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 too 5 minutes, or until warm.
- Make romaine. Discard any large outer leaves. Cut about 1inch 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.