Summertime and the grilling is easy
For me, summer entertaining means I pull out my favorite grilling recipes. But many of these use smaller cuts of meat, which isn't really the best way to go when you're throwing a party. See, when you have individual pieces of chicken, chops or steaks, you are essentially tied to the grill, turning and taking them off as they (unevenly) finish cooking. I hardly have time to chat with my friends! So when I read this story and recipes by master cooks Bruce Weinstein and Mark Scarbrough in the most recent issue of EatingWell about roasting larger cuts of meat on the grill, I was intrigued. Their recipes work, serve 6 or more and only require that I turn things occasionally because the meat cooks over low, indirect heat, which means I can actually have a cocktail with my friends. These recipes are going to change the way I entertain this summer. Thanks, Bruce and Mark!
Middle Eastern Roast Lamb with Tahini Sauce (recipe below): The Test Kitchen crew fought over every last bit of this lamb. I'm making it for my lamb-lovin' dad for Father's Day. This recipe was inspired by shawarma sandwiches found all over the Middle East. The leftovers are great tucked into a pita pocket with shredded lettuce and diced tomatoes.
Beer-Barbecued Chicken: Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. To keep calories and fat in check, remove the skin before serving.
Smoked Turkey Breast: So good, our vegetarian art director snuck out of the kitchen with a sandwich piled with slices of it. This smoked turkey breast is great for entertaining because it feeds a crowd.
Jerk Pork Loin: "Jerk" isn't Jamaican for "as hot as you can stand it." Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. If you have time, marinate the pork the full 24 hours for the best flavor.
Peppercorn-Crusted Beef Tenderloin: This super-simple recipe covers beef tenderloin in a blend of cracked black, white and green peppercorns. Though it takes moments to prepare, since it's beef tenderloin it's perfect for a special occasion. Look for peppercorns in the bulk spice section so you can buy just what you need. The recipe will also work with black ones only.
Middle Eastern Roast Lamb with Tahini Sauce
Active time: 45 minutes | Total: 4 1/2 hours (including 2 hours marinating time) | Equipment: Kitchen string
8 medium cloves garlic, divided
2 1/2 teaspoons salt, divided
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground mace
1 teaspoon ground cardamom
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 4-pound boneless leg of lamb, butterflied and trimmed (see Tip)
1/2 cup lemon juice
1/2 cup tahini (see Tip)
1/2 cup minced fresh parsley
6 tablespoons nonfat plain yogurt, preferably Greek-style
1/4 cup water
1/2 teaspoon freshly ground pepper
1. Mince 6 garlic cloves. Place in a small bowl with 1 1/2 teaspoons salt and mash into a paste using the back of a spoon. Stir in oil, mace, cardamom, paprika, cinnamon, cumin and cayenne until combined.
2. Open lamb so it's flat, with the cut side up. Spread three-quarters of the spice paste over the cut surface. Roll the lamb closed and tie in several places so it is about the shape of a large football. Spread the remaining paste over the outside. Loosely cover with plastic wrap and refrigerate for 2 hours.
3. Mince the remaining 2 garlic cloves. Combine with the remaining 1 teaspoon salt in a medium bowl with lemon juice, tahini, parsley, yogurt, water and pepper. Refrigerate until ready to serve.
4. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
5. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the lamb on the unheated side of the grill rack. Close the lid and roast undisturbed for 30 minutes.
6. Rotate the lamb 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium), 20 to 40 minutes more. Transfer to a clean cutting board; let stand for 10 minutes before slicing. Serve with the tahini sauce.
Makes 12 servings.
Per serving: 257 calories; 14 g fat (3 g sat, 7 g mono); 76 mg cholesterol; 5 g carbohydrate; 27 g protein; 1 g fiber; 551 mg sodium; 377 mg potassium. Nutrition bonus: Zinc (32% daily value), Iron & Vitamin C (15% dv).
Tips:
Have your butcher "butterfly" a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.
Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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