Lamb On A Spit Gaucho Style Carneiro à Gaúcha Recipes

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

Steps:

• Brush each lamb steak with cooking oil. Heat grill to maximum, and grill 4-6 minutes on each side. Prepare garlic butter by creaming garlic. Mix well with butter. Season with salt and pepper. Put in tinfoil, form into a roll, and chill for at least 2 hours or until firm. When the steaks are ready to serve, cut butter in thin slices and place 2 on each steak as they are removed from the grill. Serve with au gratin potatoes.

Steps:

• Preheat the oven to 425 degrees.
• It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
• Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
• Make 16 gashes in the flesh of the leg and insert the garlic slivers.
• Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
• Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
• Return the lamb to the pan, the thickest side up.
• Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.

Steps:

• Remove the skin from the leg of lamb and bone being careful not to tear the meat. Mix softened butter, onion, parsley and garlic and salt and pepper with a fork. Reserve 1 1/2 tablespoons of the mixture and roll the rest into a piece of aluminum foil and freeze to make it firm. Remove the aluminum foil and put the roll of butter mixture in hole made by removal of leg bone. Sew shut and tie to make a firm roast. Spread the rest of the butter mixture on top of the leg of lamb and place in a hot oven (400 degrees). Brown and turn until brown on all sides. When done (approximately 1 hour) turn oven off and let rest for a few minutes. Cut in thin slices and arrange on a serving platter. Put roasting pan on the stove with 2-3 tablespoons of hot water and stir to loosen the meat drippings. Serve this sauce to accompany the meat.

Steps:

• Wash leg of lamb and remove the find skin that covers it. Brown leg of lamb on top of the stove in a hot pan with a little cooking oil. With a knife make some small slits, and into each put a small piece of garlic. Melt butter and pour over leg of lamb and sprinkle with salt and pepper. Put the leg of lamb on a rack in a roasting pan. Place the leg of lamb in a preheated 425 degree oven. After roasting for 30 minutes reduce heat to 350 degrees. Add 1 cup of water to the bottom of the roasting pan and continue cooking. Let cook about 40 minutes, check to see if it is ready by puncturing with a fork. Clear juice should escape. Let the leg rest for 5 minutes before carving. Cut meat in slices and serve with juice remaining in roasting pan and white beans.

Steps:

• Place lamb cubes in a bowl and season with salt, pepper, cumin seed and cooking oil. Mix well and let marinate for 30 minutes. Arrange lamb cubes on the spit with cherry tomatoes and green onions. Cook on a grill. Serve with Brazilian rice and raw green onions.