“Savory herb and spice rubs are a great way to make a zesty crust on the outside of grilled lamb without changing the delicate flavor inside,” says Ann Wilder, internationally recognized herb and spice expert. And it’s fun to blend tasty rubs at home using your own fresh or dried favorites.
Meat New Zealand is now offering a free booklet with tips on lamb cuts, grilling recipes, creative herb rubs and suggested side dishes for New Zealand Lamb. For your free copy, call toll-free 1-877-ITS-LAMB or send an e-mail message with your name and address to lamb@meatnz.com.
New Zealand Lamb takes minutes to grill and is miles from ordinary. Bordered by the crystal waters of the South Pacific and covered with lush green pastures fed by naturally clean streams and rivers, New Zealand is home to the world’s most ideal grazing pastures, producing a nutrient-rich lamb that has a milder flavor than other red meats. Quick and easy, it’s a fresh idea for your family grill. Here’s a savory recipe from Meat New Zealand’s free recipe booklet.
Butterflied Leg of Lamb with Chinese Seasonings
3 to 4-1/2 pound Leg of New Zealand Lamb, boned, butterflied and trimmed of most fat
Mix seasonings and oils together and rub into both sides of the lamb. Cook the lamb with the grill covered over medium-hot heat with skin side down to start, turning often. At its thickest point, the meat should register 120F to 130F for rare to medium-rare after 20-30 minutes. Thinner parts will register medium-rare to medium. Cover loosely with foil and set the lamb aside for about 5 minutes before slicing diagonally and serving. Serves 8 – 10.
2 teaspoons Cinnamon
2 teaspoons Ginger, ground
2 teaspoons Brown sugar
1 teaspoon Anise
1/2 teaspoon Cayenne
1 large clove Garlic, minced
1/4 cup Peanut oil
1 teaspoon Sesame oil
Salt to taste
