- 1 leg of lamb (7 to 9 pounds) or 2 racks lamb, trimmed, or 6 to 8 lamb chops or steaks
- Lamb Seasoning (Rub)
- Raspberry Mint Barbecue Sauce and Glaze
Lamb Seasoning (Rub)
- 1/4 cup dried brown sugar
- 2 tablespoons garlic salt
- 2 tablespoons onion salt
- 2 tablespoons Hungarian paprika
- 2 tablespoons 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
Raspberry Ginger Barbecue Sauce
- 2 cups ketchup
- 3 tablespoons fresh ginger, peeled and grated
- 4 cloves 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
Raspberry Mint Barbecue Sauce and Glaze
- 3 cups Raspberry Ginger Barbecue Sauce
- 1 1/2 cups mint jelly
- 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.
- 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.
- 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.
- 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.