FOR BREAKING NEWS VISIT WWW.QNS.COM APRIL 11, 2019 • EASTER DINING • THE QUEENS COURIER 55
easter
Infuse Spring Celebrations with Grilled Lamb
Roasted leg of lamb traditionally takes
center stage for spring celebrations
around the family dinner table. Th is fl avorful
recipe from Boston Chef Michael
Scelfo for Grilled American Lamb Sirloin
is a fresh spin on whole leg roasts, and
simplifi es spring entertaining. While sirloin
chops are commonly found in grocery
stores, consider ordering a whole sirloin
roast - a portion of the leg - from your
butcher for a larger gathering.
Th ough you may be most familiar with
roasting or braising, American lamb can
be deliciously prepared a variety of ways.
For example, this grilled lamb recipe pairs
a zesty marinade with a hint of cacao for a
fresh and seasonal American lamb spread.
Simple marinades and rubs will bring out
the best in lamb, creating a fresh fl avor
that enhances and tenderizes the meat.
Invest in a quality meat thermometer to
avoid overcooking lamb. Th e key to tender
and fl avorful meat is removing the
lamb from the heat when it reaches 135
degrees. Th en, let it rest before cutting,
bringing the internal temperature to 145
degrees (medium rare).
Grilled American Lamb Sirloin
Serves 4 to 6
• 1 1/2 pounds American lamb sirloin or
sirloin chops
• 2 lemons
• 3 cloves garlic, coarsely chopped
• 3 anchovy fi llets, coarsely chopped
• 1/2 cup pitted black olives, plus a few
for garnish
• 2/3 cup fl at leaf parsley leaves
• 2 tablespoons cacao nibs
• 3 tablespoons extra virgin olive oil
Pat sirloin dry and place in 8-inch
square baking dish. Coarsely chop zest
of one lemon and place in food processor
or blender. Add juice of both lemons and
remaining ingredients. Roughly puree by
pulsing food processor or blender several
times, until mixture is smooth with some
small chunks.
Rub puree over meat. Loosely cover pan
with plastic wrap and marinate at least 2
hours in refrigerator.
Remove sirloin from refrigerator one
hour prior to cooking to bring meat to
room temperature. Heat gas or charcoal
grill so one section is approximately 450°F
degrees, and a second section is about
350°F.
When grill is hot, scrape excess rub off
sirloin and place it on hot side of grill,
fl at side down. Sear 3 to 4 minutes per
side, or until nicely charred. Move sirloin
to cooler side of grill and continue
to cook, covered, until it reaches
135°F, approximately 25 minutes or 15
to 20 minutes per pound. (For individual
chops, use medium hot grill, 4 to 6 minutes
per side.)
Before slicing, allow meat to rest, loosely
covered with foil, for 15 minutes to
bring the internal temperature to 145°F
(medium rare).
Serving tip: Serve on a bed of Carrot
& Coriander Mash, topped with Puree
of Grilled Ramps. Find the full recipe at
www.americanlamb.com.
Courtesy Family Features
/www.americanlamb.com
/WWW.QNS.COM
/www.americanlamb.com
