March 31, 2015 - Radio Kitchen - Spring Lamb
Around the world, the arrival of Spring is celebrated in many different ways, but there is a surprising constant in many cultures: and that would be the enjoyment of Spring Lamb. But the truth is, around here, these lambs really aren't born in the Spring, and in fact, a true Spring Lamb can be hard to find this early in the year.
Most local lambs are born in March and April, so it won't be until May or June that we can expect to see them. What you can find are good quality frozen lambs from New Zealand, or fresh lamb from our own southern states.
All the normal cuts of lamb are available, but we tend to focus on two in particular, the ribs with their succulent little chops, and the leg which is perfect for grilling. But note the color. True Spring lamb is pale pink in color. Anything deeper is an older animal.
Whereas older "mutton" can be a challenging flavor, the Spring lamb is prized for the delicacy of its taste and the tenderness of its texture. Here's a nice recipe:
Grilled Leg of Spring Lamb
1/2 red onion
4 garlic cloves, peeled
2 tbs fresh rosemary
zest of one lemon
1 tbs apple cider vinegar
2 tbs extra virgin olive oil
2 tsp kosher salt
2 tsp coarse ground black pepper
1 boneless leg of lamb (4-5 pounds), butterflied
1. Put the first six ingredients into a food processor and pulse to make a marinade.
2. Sprinkle the salt and pepper over the lamb. Place the marinade and the lamb in a one gallon freezer bag, taking care to cover the lamb with the marinade. Seal and refrigerate for four hours.
3. When ready to cook, take the bagged lamb out of the fridge and let it come to room temperature. Remove the lamb from the bag, and pierce it cross-wise with two sturdy metal skewers (this will help you in handling the meat).
4. Prepare the grill. If you are using charcoal, have a banked up hot side and a lower, somewhat cooler side.
5. Start with the fat side down on the hot side of the grill. Have a squirt bottle of water ready to deal with flare-ups. Sear for 4 minutes, then turn and sear for another 4 minutes. Move the meat to the cooler side of the grill (or lower your gas flame to "low"). Cover the grill and cook for about 8 minutes per pound. Turn the meat at least three times to get even cooking, but close the lid quickly. After about 35 minutes it should be done. You are shooting for a temperature of at least 130°.
6. Transfer to a cutting board, cover with tinfoil and let it rest for at least 15 minutes. Cut across the grain, and catch all the juices, which you can pour over the slices.
