Spring is just around the corner. Robins are day tripping northward. Narcissus are blooming. Sap is rising. Breaking loose from dreary days and cold winter winds, this is a season of renewal. Major and minor religions have celebrations with traditional foods and rituals and Irish the world over enjoy St. Patrick’s Day.

Lamb is a meat that is welcomed by all meat eating religions and has long been enjoyed on the Emerald Isle. Unfortunately, it is much under utilized in the U.S. I recommend it to you.

For St. Patrick’s celebration, where ample beverage and boisterous behavior is expected, I recommend tasty shish kebabs for simplicity and portability. Roast leg of lamb can be dressed up for formal occasions or dressed down for casual events.

For the shish kebabs, the meat can be taken from the shoulder or leg — whichever is on sale. Allow about 8 ounces per person, before deboning— 4 lbs for 8 people. Cut the meat into 1" cubes, trimming membrane and excess fat and place in a non reactive container — glass, ceramic, plastic, stainless and toss with a mixture of:

• 2 T. minced onion,
• 2 T. finely chopped rosemary
• juice of two med. Lemons
• 1 T. finely chopped cilantro
• 2 T. prepared mustard
• 2 t. garlic powder
• 1 t. fresh ground black pepper
• Toss to coat, cover and refrigerate for 2-4 hours.

For roast leg of lamb, get the 3/4 or American style leg. That is usually what is available in the stores. Trim all fat and membrane. With a thin blade cut 1" deep slits and insert green onion and slivers of garlic. Rub well with a mixture of:

• 2 T. Virgin olive oil
• 1 t. chopped rosemary
• 1 t. dried (but fresh) oregano or 1 T. fresh chopped.
• 1 t. fresh basil, finely chopped
• 1 T. cilantro finally chopped.
• 1 t. fresh ground black pepper
• 1 t. salt

Presented on a bed of fresh rosemary springs and cilantro before carving, this makes a beautiful spread.

Have fun,
Smoky

GURU @ Barbecue'n On The Internet
Author and Lecturer
Author of Great American Barbecue & Grilling Manual

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Creole BBQ Ribs

• Two (2) racks of Loinback (babyback) ribs
• 1 Tbs celery salt
• 1 Tbs onion salt
• 1 Tbs paprika
• 2 Tbs fresh ground black pepper
• 1 tsp thyme - dried
• 1/2 tsp cayenne
• 1 Tbs brown sugar
• 1 tsp garlic powder
• yellow mustard

Directions:

1. Prepare an indirect fire.
   


2. Rinse the ribs and remove the membrane from the inside of the ribs.
   


3. Mix the dry ingredients thoroughly.
   


4. With a pastry brush, evenly coat the ribs, both sides, with a medium to thin layer of yellow mustard.
   


5. Thoroughly coat both sides of the ribs with the mixed dry ingredients.
   


6. Cook in indirect heat for 4-5 hours at approximately 225°.