Saturday, August 22, 2009


Lamb is often overlooked when it comes to barbecue. I think the reason behind this oversight is because many cooks do not know how to cook lamb. I'm sure many in the southern states will agree with me when I say if cooked properly, lamb is one of the most flavorful melt in your mouth treats there is!
This is the recipe that helped me to win 1st place in the National Lamb contest. I'm sure that it will be a winner with your guests too!

Chef Paul’s 1st Place National Lamb Contest Recipe


1 leg of lamb (7 to 9 pounds) or
2 racks of lamb trimmed or
6 to 8 lamb chops or steaks
Lamb Seasoning(below)
Raspberry Mint Barbecue Sauce and Glaze(below)


1/4 cup dried brown sugar
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons Hungarian paprika
2 tablespoon lemon pepper
1 tablespoon chili powder
1 teaspoon cayenne
1/2-teaspoon oregano leaves
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon whole celery seed

Combine the sugar, garlic salt, onion salt, paprika, pepper, chili powder, cayenne, oregano, ginger, coriander, and celery seeds in a bowl and mix well. Store in an airtight container in a cool dry place.


2 cups ketchup
3 tablespoon fresh ginger, peeled and grated
4-clove garlic pressed
1 1/2 cups Melba sauce (raspberry sauce)
1/4 cup brown sugar, packed
1/4 cup clover honey
1/4 cup fresh squeezed orange juice
2 tablespoons Grand Marnier or other orange flavored liquor
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon orange zest
2 scallions, chopped
2 teaspoons ground chipotle pepper
1 teaspoon ground allspice
1 teaspoon sea salt

Combine the ketchup, ginger, garlic, Melba sauce, sugar, honey, orange juice, Triple Sec, Worcestershire sauce, soy sauce, vinegar, zest, scallions, chipotle, allspice, salt in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer stirring occasionally, for 30 minutes. Strain and remove the scallions.
Yield about 5 cups.


3 cups raspberry ginger barbecue sauce
1 1/2 cups mint jelly

Combine the raspberry barbecue sauce and the mint jelly in a saucepan and heat, stirring until melted and blended. About 10 minutes. Don't let the sauce boil. Use as a glaze and as a sauce.
Yield about 4 1/2 cups.

Which ever cut of lamb that you wish to use, trim as desired. Season the meat on all sides and barbecue, grill or smoke. Remember when direct grilling and using this seasoning to turn the meat often so it doesn't caramelize. Baste with the sauce/ glaze every 5 minutes in the last 15 minutes of cooking.

Lamb is best served rare to medium rare (between 135 to 145 degrees Fahrenheit). Once the lamb has reached your desired temperature, let the lamb stand for 15 to 20 minutes before slicing and serving. Enjoy!

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