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Summer
Recipe
Lamb
Backyard BBQ
Source
Saveur (6)
Los Angeles Times (1)
Difficulty
Easy (5)
Medium (1)
Course
Main Course (6)
Sandwich (2)
Cuisine
Classic (3)
American (2)
Asian (2)
Indian (2)
Middle Eastern (2)
Technique
Grill/Barbecue (7)
Marinate (1)

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06/03/2013
Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce)
Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs.
Issue #157
05/24/2013
Grilled Lamb Burgers with Red Onion Aïoli
Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.
Issue #157
05/21/2013
Simit Kebap (Ground Lamb, Bulgur, and Pistachio Kebabs)
A thick pistachio purée is folded into a mix of ground lamb and bulgur in these garlicky kebabs.
Issue #157
04/14/2010
Lamb Burger
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue...
Issue #122
05/25/2013
Tandoori Champ (Indian Lamb Ribs)
In India these ribs would be cooked in a tandoor, a clay oven. To achieve a similar oven-roasted effect on a charcoal or gas grill, cook the ribs over indirect heat, then finish them with a sear directly over the fire.
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09/05/2012
Menu: An Elegant Garden Supper
While the days are still warm and evenings begin to feel pleasantly crisp, host a simple but elegant dinner party with this menu. Peak tomatoes are delicious stuffed and roasted, garden-grown thyme is the perfect adornment for simple grilled lamb chops, and a blackberry-apple cake topped with a dollop of crème fraîche makes the most of the overlap of seasons.
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09/15/2008
Indian-Spiced Grilled Lamb
This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve.
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Source: Los Angeles Times