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Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

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

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

Mango Pickle from India

Subhorup Dasgupta

Is following this blog from India. He is an avid chile cook and food writer. He left a comment about our fire roasted chiles. This guy really knows his stuff, below is a recipe directly from his blog. Check him out and give this delicious recipe a try.

http://sitakirasoi.blogspot.com/

Here is the recipe

For 2 kg mangoes (made into 1/2 inch cubes including the hard inner core, wiped clean and dry with a damp cloth)
You will need:
The mango pieces (dummies like me would need this ingredient listed out here)

Ginger - 200 g (make a paste separately)
Garlic - 200 g (make a paste separately)
Chili powder - 200 g (we used Three Mangoes brand, which uses Warangal chilis)

Rock salt - 500 g
Turmeric powder - 1/2 tsp
Powdered Cumin or Jeera -1 tsp (freshly roasted and ground into a powder)

Fenugreek or Methi seed powder - 1 tsp
Sesame or Gingelly Oil - 500 ml
Whole cumin seeds - 1 tsp
Mustard seeds - 1tsp
Whole fenugreek or methi seeds - 1/2 tsp
Preparation:
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.

2. Once cool to touch, add chili powder, salt, ginger paste, garlic paste, cumin powder, methi powder, and turmeric powder.

3. Mix well and then add mangoes, mix again, and transfer them into a glass jar.

You may want to add 20 to 50 cloves of garlic into this at the end of the process, or even a day or two later, if you are a garlic addict like me.

Make sure that all jars, spoons, ladles, mango pieces are totally dry, since any water that sneaks into the pickle will decimate its shelf life as well as taste going forward.

Keep a weekend free for this, it takes an entire day to prepare, in addition to time for procuring the ingredients and getting them ready. You will also want to catch some rest once you are done, not easy if you have to get to work the next morning.

Even though this is a pickle, and takes a while (about a week) to get there, do not forget to taste the fresh pickle with the very first meal after you have made it. It makes all the effort seem worth it.

This is what our pickle looked like a week later. Do let us know what you think in the comments.