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    Notes - July 24, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the next episode, taking place July 24th, Chris and Mark talk about Grove Street Cabernet Sauvignon 2011, Saint Tropez Carte Noire Rosé 2013, Château de Gourgazaud Réserve2010 and Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva DOCG 2010.

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Grill roasting is a technique that is great for cooking larger cuts of meat or poultry on your backyard gas or charcoal grill. Roasting over indirect heat is easy and doesn’t require constant attention, allowing you to spend more time with your guests.
    Serve this roast with simple sides that can be made well in advance. Green bean salad, steamed new potatoes and a mixed green salad would be perfect.

    Grill Roasted Leg of Lamb with herbs and Koslik’s Triple Crunch Mustard

    Ingredients:

    Mustard herb rub
    2 Tbs fresh rosemary leaves
    1 Tbs fresh thyme
    1/3 cup basil leaves
    1/3 cup flat-leaf parsley
    4 medium-sized cloves of garlic
    2 Tbs coarsely cracked black pepper
    2 tsp salt
    2 Tbs olive oil
    Grated zest of 1 lemon
    2 Tbs Koslik’s Triple Crunch Mustard (or course Dijon like Old Style Maille or Country Style Grey Poupon)

    Lamb:

    One 5-lb. / 2.5kg boneless butterflied leg of lamb at room temperature

    Prepare the herb rub and roll the lamb:

    Combine all of the rub ingredients in a food processor (or a mortar and pestle) and process into a paste (try to leave some of the mustard seeds in tact).
    Place the lamb cut side up on a large baking sheet or cleanable work surface. Trim unwanted fat and visible sinew off the leg (be careful not to cut the membrane that holds the leg together). Using your hands, work 1/3 of the rub mixture into the meat. Roll the lamb tightly, starting at the short end. Tie the roast at 2 cm intervals with kitchen twine. Cover the outside of roast with the rest of the herb rub.

    Grill roast the lamb:

    For charcoal grill:

    With the grill uncovered, make a 15cm high hot charcoal bed that covers 2/3 of the bottom grate allowing the fire to burn down for 30-40 minutes until red hot.
    If your grate has a side opening, align the coals with it for adding more charcoal later. Close the lid and heat the grate for 5 minutes. Place the roast on the side away from the fire along with a thermometer.  Cover the grill, close vents most of the way and cook the roast.
    At 20 minutes, check the temperature, it should be between 325F and 375F. Adjust the vents if needed (opening them will make it hotter, closing them will drop the temperature). Add more charcoal if necessary.

    At 45 minutes, use tongs to turn the roast, keeping it on the cool side of the grill (the side that was furthest from the fire should be closest). Check the temperature and adjust vents if necessary.

    Cook the roast for another 45 minutes after turning.  Check the roast’s doneness with an instant read thermometer. For medium rare, it should read 125F to 130F and for medium it should read 135F to 145F.

    When lamb has reached the desired temperature, use tongs to roll it briefly over the hot side of the grill, searing the outside of the roast about 1-2 minutes per side. Place the lamb on platter (to collect juices) and cover with foil. Let the lamb rest for 10 – 15 minutes before carving.

    For gas grill:

    Make sure you have enough fuel to run the grill for at least 1.5 hours.

    This method will only work on gas grills where you can leave an area turned off.  The surface needs to be a little larger than the size of the roast.

    Preheat grill to 350F, leaving 1/3 of the grill off if possible.

    Place the roast in the middle of the unheated surface. Close the lid and check temperature after 10 minutes. It should read 350F.

    At 45 minutes, use tongs to turn the roast, keeping it on the cool side of the grill (the side that was furthest from the fire should be closest).  Make sure the temperate is at 350F.

    Cook the roast for another 45 minutes after turning.  Check the roast’s doneness with an instant read thermometer. For medium rare, it should read 125F to 130F and for medium it should read 135F to 145F.

    When lamb has reached the desired temperature, use tongs to roll it briefly over the hot side of the grill, searing the outside of the roast about 1-2 minutes per side. Place the lamb on platter (to collect juices) and cover with foil. Let the lamb rest for 10 – 15 minutes before carving.



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