Lamb works so well on the grill. I have always thought that lamb would be hard to cook. And I was worried that I wouldn’t get the marinade or seasonings just right. As it would turn out, there is nothing to be intimidated by when it comes to cooking lamb.
Something about cooking it on a direct high heat, is wonderful. It gives it a slight caramelized glaze on the outside, while leaving it tender on the inside.
I found the recipe for this marinade on The Domestic Man blog.
I served this with cheesy potatoes and peas. It was a perfect match.
My lamb is from Ranchline All Natural. Their meat is fabulous. Be sure to check out their current summer specials.
Gather your ingredients:
1 lamb sirloin roast (1-2 lbs), cut into four pieces
1/2 cup beef stock/broth
2 tbsp pure maple syrup
1 tsp spicy brown mustard
1 tsp fresh thyme, chopped finely
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp kosher salt
Enjoy your time in the kitchen:
1. In a saucepan, whisk together the beef stock, mustard, maple syrup, pepper, and fresh thyme and bring it to a simmer on medium heat. Allow it to simmer and reduce, stirring often, until it reduces by about half. Should take ten minutes. Remove the saucepan from the heat and allow to cool for 20 minutes. When cool, add in the minced garlic. Pour in Ziploc bag
2. Add in the 4 pieces of lamb roast. Marinade in the refrigerator for 4-6 hours.
3. When ready to cook, set on plate and sprinkle with kosher salt.
4. Grill on all 4 sides a couple minutes until the meat reaches 145-150 degrees internally.
5. Serve with a salad or other vegetable. Spicy brown mustard makes a good dipping sauce if you would like one.