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Barbecued Lamb




Lamb Seasoning (Rub)

Raspberry Ginger Barbecue Sauce

Raspberry Mint Barbecue Sauce and Glaze


  1. Lamb Seasoning (Rub): 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. Raspberry Ginger Barbecue Sauce: 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. Raspberry Mint Barbecue Sauce and Glaze: 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.
  4. Lamb: Whichever 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.

Posted by bbqguru at Recipe Goldmine 6/26/01 4:01:51 pm.

Source: 2000 National Lamb Cook-off winner. This is used with permission from Chef Paul Kirk who is a 7 time National BBQ Champion..the MOST successful BBQer on the planet.


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