Marinated Barbecue Lamb with Carrots, Celery, Onions and Garbanzo Beans

Marinated Barbecue Lamb with Carrots, Celery, Onions and Garbanzo Beans
Created By Matt Haley of SoDel Concepts

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INGREDIENTS:
1 boneless leg of Lamb
Salt, pepper
Sugar
Red wine vinegar
Grapeseed oil
2 cup ketchup
1 cup apple cider vinegar
1 tbs molasses
1 cup brown sugar
1 tsp crushed red pepper flakes
1 tsp cracked black pepper
1 tsp mustard seed
2 carrots, cut very thin, on a bias
2 stalks celery, cut very thin, on a bias
½ white onion, cut and separated into very thin rings
1 cup garbanzo beans, drained
1 bay leaf
Sea salt
 

INSTRUCTIONS:
Marinate the lamb: Drizzle the lamb with enough vinegar and oil to coat thoroughly. Sprinkle with salt, pepper and sugar. Rub the spices into the meat to coat all over. Allow to marinate at least several hours or refrigerate overnight.
 
Make the barbecue sauce: Combine the ketchup, apple cider vinegar, molasses, brown sugar, crushed red pepper, cracked black pepper and mustard seed in a Ball jar. Shake well, until thoroughly blended.
 
Grill the lamb: Place the marinated lamb on a very hot grill. As the bottom begins to caramelize, generously slather the top with sauce using a barbecue mop. It’s OK if some of the sauce drips into the fire. The smoke will add to the flavor of the meat.
 
When the bottom begins to char, turn and coat the cooked side thoroughly with the barbecue sauce. Close the grill for a short time to build up heat and to caramelize the sauce. Meat should be darkly caramelized but soft to the touch (medium-rare). Remove and allow to sit for about 15 minutes.
 
Make the salad and finish the dish: Heat the grapeseed oil and the bay leaf in a sauté pan. When the oil is hot, add the onions, carrots, celery, salt and garbanzo beans in that order, stirring constantly over high heat, just until the vegetables are hot and coated with the oil but still bright and colorful. Remove from the heat with a slotted spoon, remove the bay leaf and spoon the salad into the center of a dinner plate.
 
Slice 3-4 slices of the lamb, each about ¼” thick, and arrange on top of the salad. Sprinkle lightly with sea salt and serve.