Chef Dirk’s Leg of Lamb,Lamb Merguez & Brown Crimini M

Name: Chef Dirk’s Leg of Lamb,Lamb Merguez & Brown Crimini M
Prep time: 24 h
Cook time: 15 min
Total time: 24 h 15 min
Yield: 7 Skewers, 4 serving(s)
Ingredients: 1 1/2 lbs leg of lamb, trimmed lean, no tendons, cut into 2 inch cubes (roughly 1.5 oz per cube); 1 1/2 lbs , good quality lamb merguez sausage cut into 1 . 5 inch cylinders; 18 medium brown cremini mushrooms; 1 medium red onion, cut into large dice; 2 cups olive oil; 2 cups red wine; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh garlic; 1 tablespoon chopped of fresh mint; 3 tablespoons chopped fresh parsley; 1 tablespoon cracked black pepper; kosher salt; 5 ounces Greek yogurt; 1 whole egg, whisked; 1 ounce white wine; 1/2 ounce extra virgin olive oil; 1 tablespoon smoked paprika; 1 tablespoon porcini mushroom, powder; 1 pinch saffron; 1 teaspoon chili, flake; 1 teaspoon granulated garlic; 1 teaspoon dried greek oregano; 1/2 a lemon, juice of; zest from 1/2 a lemon; kosher salt; cracked black pepper

Submitted by SwagDaddy

"Unique mopping sauce to complement lamb dishes, especially traditional Greek-style kabobs. I hope you enjoy it as much as I do. Not a Lamb fan? Then try this mopping sauce on chicken kabobs as it works great with both! This recipe will be cooked rotisserie style on the Kabob Buddie by Troops BBQ."

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photo by SwagDaddy

Ready In:: 24hrs 15mins
Ingredients:: 26
Yields:: 7 Skewers
Serves:: 4

ingredients

1 ¹⁄₂ lbs leg of lamb, trimmed lean, no tendons, cut into 2 inch cubes (roughly 1.5 oz per cube)
1 ¹⁄₂ lbs , good quality lamb merguez sausage cut into 1 . 5 inch cylinders
18 medium brown cremini mushrooms
1 medium red onion, cut into large dice
Marinate for Leg of Lamb and Mushrooms Ingredients
2 cups olive oil
2 cups red wine
1 tablespoon Dijon mustard
1 tablespoon minced fresh garlic
1 tablespoon chopped of fresh mint
3 tablespoons chopped fresh parsley
1 tablespoon cracked black pepper
kosher salt
Chef Dirks Greek Yogurt Mopping Sauce Ingredients
5 ounces Greek yogurt
1 whole egg, whisked
1 ounce white wine
¹⁄₂ ounce extra virgin olive oil
1 tablespoon smoked paprika
1 tablespoon porcini mushroom, powder
1 pinch saffron
1 teaspoon chili, flake
1 teaspoon granulated garlic
1 teaspoon dried greek oregano
¹⁄₂ a lemon, juice of
zest from 1/2 a lemon
kosher salt
cracked black pepper

directions

For Marinate: Mix all ingredients, add salt to taste. In separate bowls coat the lamb and the mushrooms and marinate for 24 hours.
For Mopping Sauce: Add together all ingredients, whisk heavily so everything mixes together - let refrigerate for a minimum of 6 hours up to overnight.
For Kabobs, place ingredients in this order: Diced leg, onion, mushroom, onion, merguez sausage, onion. Repeat for as long as your kabob skewer is able to handle and rotate evenly.
Before using this mopping product, start with a high heat grill in order to sear in the juices and to form your crust on the lamb (about 4- 5 minutes while rotating should be good). Adjust coals to lower temperature to a medium-high heat and using a brush coat the Kabobs with a generous layer of the Greek Yogurt mopping sauce. Let brown and bubble and continue to coat until you have reached the internal temperature of 142 degrees F on the sausage. The leg of lamb should come out medium rare at 125 degrees. This is why it is important to cut the leg of lamb larger than the sausage so you can have a juicy cut of lamb well mopped, flavorful mushrooms and spicy merguez all on the same plate.

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RECIPE SUBMITTED BY

SwagDaddy

South El Monte, California

5 Recipes

I live in Southern California and enjoy creating recipes for the family that work well on specialty outdoor BBQ equipment - like the Troops BBQ Pizza Oven and the Kabob Buddie. Once everyone in the family gives my cooking two thumbs up, I share the recipes with friends and other family.

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