Saturday, June 4, 2011
Wednesday, June 1, 2011
This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used in on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and mustard to cut through the lamb and bring a light and refreshing flavor. Serve it with a cold, crisp white Pinot and good French bread!
Fresh Rosemary for garnish
1 8LB Leg of lamb, de-boned and tied
1. Allow the lamb to rest in the marinade for 1-1/2 hours.
2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).
3. Remove lamb from spit and allow resting for 8-10 minutes before serving.
4. Garnish with Rosemary.
Rosemary Dijon Baste;
1-1/2 TSP Fresh rosemary, minced
2 CLOVES Garlic, minced or pressed
1/4 C Peanut oil
2 TBL Fresh-squeezed lemon juice
2 TBL Dijon mustard
1 TBL Soy sauce
1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.
Sunday, May 29, 2011
You will need:
The mango pieces (dummies like me would need this ingredient listed out here)
Garlic - 200 g (make a paste separately)
Chili powder - 200 g (we used Three Mangoes brand, which uses Warangal chilis)
Turmeric powder - 1/2 tsp
Powdered Cumin or Jeera -1 tsp (freshly roasted and ground into a powder)
Sesame or Gingelly Oil - 500 ml
Whole cumin seeds - 1 tsp
Mustard seeds - 1tsp
Whole fenugreek or methi seeds - 1/2 tsp
1. Heat the oil and when smoking, add whole cumin and mustard. Allow to sizzle and brown. Add whole methi seeds and immediately take it off the heat and allow the mix to cool down to room temperature.