Leg of Lamb - Yeah, You Better Grill That

Looking for leg of lamb that’s crispy on the outside, juicy on the inside, and packed with delicious flavor? Try this recipe for grilled leg of lamb!  By starting on high heat and then moving to a lower heat, it gets nice and crispy on the outside, then cooks low and slow so it's nice and tender in the middle.  Tastes great with these recipes for garlic and rosemary grilled potatoes and grilled green beans!

Ingredients (allow at least 4 ounces of lamb per person):

1 butterflied, semi-boneless leg of lamb (you can buy it butterflied from the store or butcher, or butterfly it yourself)
8-10 ounces of plain Greek yogurt (2 single-serve packages)
4 tablespoons olive oil
Juice of one lemon
Salt
Pepper
1 ½ tablespoons dried rosemary

Directions:

1.    The night before you plan to grill your lamb, prepare the marinade: Mix yogurt, olive oil, lemon juice, one tablespoon rosemary, and salt and pepper to taste.  Cover lamb with marinade.  Let sit at least overnight, up to three days. The longer the better!
2.    Prepare the grill by “banking” your charcoal, or stacking the coals so that you have twice as many coals on one side than the other.  This creates a high heat side and a medium heat side.
3.    Remove the lamb and discard remaining marinade.  Pat with paper towels to remove excess.
4.    Place lamb, fat-side down, over high heat.  Cook for five minutes.  Watch for flare-ups!  Be ready to put them out with a water spray bottle.
5.    Turn lamb over, cook on high heat another five minutes.
6.    Move lamb over to medium-low heat.  Cook for a total of 20 minutes per pound (counting the first ten minutes on high heat), turning once more.  
7.    Remove from grill and place on plate to catch the juices.  Tent with foil and let rest for 15 minutes.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

How to Grill Green Beans

Fact: Every vegetable tastes better grilled (they also taste better fried, but grilled is a good bit healthier).  Green beans are no exception.  This recipe is quick and easy.  Try it with these recipes for grilled leg of lamb and grilled garlic and rosemary potatoes!

Ingredients:

Fresh green beans
1 tablespoon olive oil
Salt
Pepper

Directions:

1.    Trim green beans.
2.    Coat beans with olive oil.  Salt and pepper to taste.
3.    Coat vegetable grilling grate with cooking spray.  Spread beans over grate.
4.    Place grate over direct heat, cover, and cook for 15-20 minutes, stirring twice.  Beans should be nice and crispy on the outside, and cooked through inside.
5.    Remove and enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Can You Grill Potatoes? Yep.

Potatoes are really easy to cook on the grill, and you can cook them a million different ways.  I’ll be posting several grilled potato recipes, starting with this one for garlic and rosemary potatoes, which goes perfectly with these recipes for grilled leg of lamb and grilled green beans.

Ingredients (serves four):

4 medium-sized potatoes
1 small onion, chopped
2 cloves of garlic, minced
1 tablespoon dried rosemary
Salt
Pepper
1 tablespoon butter (approx.)

Directions:

1.    Cut potatoes into bite-sized pieces.
2.    Spread out four squares of aluminum foil.  Place one chopped potato in each, then spread onions, garlic and rosemary equally over each potato.  Add salt and pepper to taste, and place one pad of butter over each potato.
3.    Fold foil over potatoes to form pouches.
4.    Place pouches over indirect heat on grill, and cook for about 30 minutes.
5.    Remove and enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Wild Rice? Yeah, You Can Grill That

Rice?  Yep, it’s totally grillable.  This recipe for wild rice packs in the flavor with chicken broth, fresh vegetables, and of course, that delicious smoke from the grill.  Here's how to grill rice!

Ingredients (serves 4):

1 cup wild rice
3 cups chicken broth
1 tablespoon butter
½ cup chopped onion
½  cup chopped celery
½ cup chopped mushrooms

Directions:

1.    Arrange grill so that coals are all on one side.
2.    In cast iron pot, combine broth, rice and butter.  Place on grill, directly above coals.  Cook for ten minutes (with pot open to allow in smoke but with the grill itself covered).
3.    Stir, cover pot with lid, and move pot to other side of the grill.

 
4.    Cook another 25 minutes over low heat, with pot and grill covered.
5.    Add onions, celery and mushrooms.  Add more broth (or water) if necessary, and recover both pot and lid.
6.    Cook another 15 minutes over low heat, then remove from grill.  Let sit for 10 minutes, covered.
7.    Fluff and serve.

Great under grilled asparagus and grilled swordfish topped with grilled red bell pepper sauce.

 

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

How to Make a Red Bell Pepper Sauce on the Grill

This red bell pepper sauce makes a great addition for grilled salmon, swordfish or just about any other seafood.  It’s similar to any roasted red pepper sauce, except that the peppers are, of course, grilled.  It’s a very simple recipe, and it really brings out the flavor of the red bell peppers (unlike some recipes that are heavy on cream or tomato).

Ingredients:

1 large red bell pepper
3 tablespoons butter or olive oil, plus extra olive oil for brushing onto pepper
1 tablespoon apple cider vinegar
Salt
Pepper

Directions:

1.    Arrange grill with coals all on one side.
2.    Cut the bell pepper into quarters.  Remove stem and all seeds.  Brush outer skin with olive oil.
3.    Place directly on grill, over direct heat, with skin-side down.
4.    Grill, covered, for about 8 minutes, or until blackened.

 
5.    Allow to cool completely, then carefully remove skin.
6.    Puree bell pepper in food processor until smooth.
7.    Melt butter (or heat olive oil) in cast iron pan over direct heat. Stir in pureed pepper and apple cider vinegar. 
8.    Bring to a boil, stirring frequently, and then add salt and pepper to taste. 
9.    Move to other side of grill and cook over indirect heat an additional 5 minutes, stirring regularly.

Try it with this recipe for grilled swordfish steaks!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Simple, Easy Grilled Swordfish Steaks

This recipe for grilled swordfish is simple, easy and lets the swordfish itself shine.   Try topped with this recipe for grilled red bell pepper sauce and serve with grilled wild rice and grilled asparagus.

Ingredients:

2 swordfish steaks
Salt
Pepper
Lemon juice

Directions:

1.    Just before grilling, season fish generously with salt, pepper and lemon juice.
2.    Grill over medium-high heat, covered, for ten minutes or until fish flakes easily, turning once.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Quick, Easy Grilled Asparagus

Not exactly a shocker that grilled asparagus tastes great, but I did want to post this recipe because it goes great in a meal with grilled wild rice and grilled swordfish topped with grilled red bell pepper sauce.

Ingredients:

One bunch asparagus
Salt
Pepper
Olive oil

Directions:

1.    Brush asparagus will olive oil.  Sprinkle with salt and pepper.
2.    Grill, covered, over medium-high heat for about 10 minutes, or until it starts to get brown and crispy.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!