ON THE LAMB
We Americans think we’re pretty committed carnivores, but when it comes to lamb, we fall far short of most of the world, consuming a meager 2 pounds per person per year. When Steven was on his French tour, the dish he chose to demonstrate for a group of French journalists was mechoui, Moroccan-style leg of lamb with cilantro, coriander, and cumin. (Find the recipe on page 272 of Planet Barbecue.)
In a nutshell, you stud the lamb with chunks of garlic and fresh ginger and spit roast it over charcoal fire. Grill until crusty on the outside and still pink on the inside. Makes you want to rethink your obsession with beef!
While we’re at it, here’s a cool way to cook rack of lamb–on the rotisserie.
No recipe for that one, but at home Steven uses Planet Barbecue Mediterranean Herb Rub. (Yes, he uses his own products.) To learn more, click here: Mediterranean Herb Rub.
We’d love to hear how you’re grilling lamb these days. Tell us on the Barbecue Board or on Steven’s fan page on Facebook.