Tuesday, July 15, 2014

Recipe: Chipotle Marinated Lamb with Avocado-Corn Relish

This recipe is not only delicious, but it is made with only 10 ingredients. The fresh Avocado-Corn Relish is perfect for summer. Did you know that lamb is lean and healthy? Lamb: Its Place in the U.S. Diet, is an excellent resource for nutritional information. On average, a 3-ounce serving of lamb has only 175 calories. It's an excellent source of protein, vitamin B12, niacin, zinc and selenium and a good source of iron and riboflavin. Amazing!

Serves 8-12 people

Utensils:  Grill Pan, Tongs, large bowl or baking dish, blender or food processor, large pot, large mixing bowl, mixing spoon, chef’s knife, measuring spoons, cutting board

5-7 pound butterflied leg of lamb, about ½-inch thick


1 cup orange juice
4 canned chipotle peppers in adobo with 4 tablespoons of the adobo sauce from the can
4 large garlic cloves
tablespoons olive oil

Avocado-Corn Relish:

8 avocados
2 cups fresh corn kernels (from 4 ears of corn)

1 cup minced red onion

4 small jalapeno, seeded and minced 

4 tablespoons lime juice

4 tablespoons olive oil

Salt and pepper

Butterflied once
Set the lamb flat on a work surface. 
Butterflied twice to get about 1/2 inch thick
Using a sharp knife, carefully cut through the center of the lamb (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. (you might have to butterfly it twice depending on how thick it is to get it to about ½ inch)  Set the butterflied lamb in a large bowl or baking dish.

In a blender or food processor, combine the orange juice with the chipotle peppers with adobo, garlic and olive oil and puree until smooth. 
Pour the marinade over the lamb and let stand for 10 minutes.  Heat a grill pan on medium high heat.

Meanwhile, get started on your avocado-corn relish.  Boil 4 ears of corn for 4 minutes.  Remove the kernels and mix with onion, jalapeno, lime juice, olive oil, salt and pepper.  Cube your avocados and mix them into the relish.  So Good!

Remove the lamb from the marinade, letting the excess drip back into the bowl.   Season the lamb with salt and pepper. 

Grill the butterflied lamb over moderately high heat, turning once, until medium or medium rare, about 6-7 minutes on each side (temperature about 130-140 degrees F). Transfer the lamb to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the lamb across the grain and season with salt and pepper to taste.  Serve with the avocado-corn relish.

Try pairing this wine.

1 comment:

Manaka niita said...

I heard that green - leafy vegetables are good source of vitamin b12. From reading different articles, your recipe will be included in my diet regimen.

Mana Niita