Best 2 Grilled Scallion Lamb Recipes

Grilled Scallion Lamb, a tantalizing dish that harmonizes the robust flavor of lamb with the aromatic essence of scallions, is a culinary delight that will elevate your taste buds to new heights. This enticing recipe, hailing from the fusion of Middle Eastern and Mediterranean cuisines, combines succulent lamb chops or tender leg of lamb with an array of aromatic spices, herbs, and the vibrant freshness of scallions. The result is a delectable dish that promises a symphony of flavors and textures, sure to captivate your senses and leave you craving for more. Embark on this culinary journey with us as we delve into the secrets of preparing this exceptional dish and unveil the techniques that will transform ordinary ingredients into an extraordinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED LAMB WITH SCALLION PANCAKES

Grilled Lamb With Scallion Pancakes image

Here is a recipe for grilled lamb inspired by Northern China. It's treated to a five-spice and soy sauce rub, and served, in a nod to Peking duck, with cucumbers, hoisin sauce and pancakes. The pancakes are not the typically thin crepes served for wrapping slices of Peking duck. Instead they are classic scallion pancakes, a dim sum item usually eaten alone. Here they're spread with hoisin sauce and topped with slices of lamb and cucumber. Alternatively, you could serve the pancakes like tortillas, to wrap around the lamb, taco-style. Either way, it's party food.

Provided by Florence Fabricant

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 leg of lamb, rump end, boned and butterflied (about 3 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon five-spice powder
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 tablespoon toasted sesame oil
2 cups chopped scallions
Vegetable oil, preferably grapeseed, for frying
2 cucumbers, peeled, seeded and julienned
1/2 cup hoisin sauce

Steps:

Marinate the meat: Brush the lamb with soy sauce and coat with five-spice powder. Set aside for 1 hour at room temperature.
Make the pancakes: Whirl the flour and salt in a food processor. Boil 1 cup water. With the machine running, slowly pour the water in through the feed tube. Process briefly to form a smooth dough. Remove from the processor to a lightly floured work surface. Knead briefly. Cover with plastic wrap and let rest for 1 hour.
Divide dough in 8 pieces. On a lightly floured surface, roll each piece into a thin 10-inch round. Brush each round with sesame oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 6 inches in diameter. Set aside, covered with a towel.
Light a grill or broiler for medium heat. Grill or broil the lamb, turning once, until desired degree of doneness, about 12 minutes per side for medium-rare. It's an uneven cut, so you might remove some parts as they are done. Let rest 20 minutes before slicing.
Shortly before serving, heat 2 teaspoons vegetable oil in a small skillet on medium. Fry the pancakes one at a time, turning, until lightly browned a minute or so per side, adding more oil as needed. Stack cooked pancakes and wrap them in foil. If using a grill, place the pancakes to one side, away from direct heat to keep warm.
Thinly slice the lamb and arrange it on a platter. If serving the dish like tacos, cut the slices in 2-inch pieces. Stack the pancakes to one side of the platter. Pile cucumber slivers in a mound on the platter, and serve with hoisin sauce.

GRILLED SCALLION LAMB

Grilled Scallion Lamb image

Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. My butcher suggested top round of lamb, a cut I had never used, but he knew what he was talking about: It was excellent, lean and tender. The scallions become lightly charred and smoky. Romesco, the Spanish pepper, tomato and nut emulsion that's often served as a dip for grilled baby leeks, would be a perfect sauce alongside.

Provided by Florence Fabricant

Categories skewers and kebabs, main course

Time 3h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds well-trimmed boneless top round lamb
3 tablespoons extra-virgin olive oil
1 tablespoon grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt, or to taste
1 tablespoon Vietnamese fish sauce
1 tablespoon soy sauce
3 limes
3 bunches scallions

Steps:

Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 759 milligrams, Sugar 3 grams

Tips:

Choose the Right Cut of Lamb: Select a tender cut of lamb that is suitable for grilling, such as loin chops, rib chops, or leg steaks.
Marinate the Lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and oil helps to tenderize the meat and infuse it with delicious flavors. You can use a variety of marinades, but be sure to marinate the lamb for at least 30 minutes or up to overnight.
Preheat the Grill: Make sure your grill is preheated to a medium-high temperature before you start grilling the lamb. This will help to sear the meat and prevent it from sticking to the grill.
Grill the Lamb: Grill the lamb over medium-high heat for 5-7 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, the internal temperature should be 135°F.
Let the Lamb Rest: Once the lamb is cooked, let it rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Grilled scallion lamb is a delicious and versatile dish that can be enjoyed as a main course or as part of a larger meal. By following these tips, you can create a tender, flavorful, and perfectly grilled lamb dish that will impress your family and friends. Serve the lamb with grilled vegetables, a fresh salad, or your favorite sides. Enjoy!