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Easy to cook, easy to carve...boneless roasts on the barbecue.

Easy to cook, easy to carve . . . boneless roasts on the barbecue

Easy-to-carve, easy-to-cook boneless roasts are made to order for the busy chef. Cooked over indirect heat in a covered barbecue, these roasts require little attention as they brown.

The pork roast pictured opposite gets its succulence from a Swedish-style treatment with sugar and salt. Butterflied lamb, shown below and on the cover, is layered with onion slices, then threaded on long skewers crossed like swords for convenient handling on the grill.

For more complex efforts, turn to page 220 for charts that tell how to barbecue basic cuts of meat, poultry, and fish.

Swedish-cured Barbecued Pork Loin

1 boned and tied pork loin, 3 1/2 to 4 pounds

3 tablespoons sugar

2 tablespoons salt

1 teaspoon cumin seed, optional

1/2 teasoon ground cardamom, optional

Rinse meat and pat dry. Place in a glass dish the same size as or slightly larger than the roast. Mix together sugar, salt, cumin, and cardamom; rub onto meat. Cover and chill 24 to 36 hours. Discard juices and rinse meat well under cool running water; pat dry.

Set up barbecue for roasts as directed below. Cook until a thermometer in center of roast reaches 150|, about 1 hour. Meat should no longer be pink in center; cut to test.

Let roast rest on a platter 10 to 20 minutes, then slice, discarding strings. If drippings are not charred, skim off fat and offer juices with meat. Serves 8 to 10.

How to set up barbecue for roasts. On fire grate in a covered barbecue without lid and with drafts open, ignite 50 to 60 charcoal briquets. When briquets are covered with ash, 30 to 40 minutes, bank half on opposite sides of grate; put a drip pan in the center. To maintain temperature, add 5 or 6 briquets to each side of coals now and at 30-minute intervals. Put grill 5 to 6 inches over coals; set meat on grill over pan. Cover barbecue; open drafts.

Crossed-swords Butterflied Lamb

Order a boned leg, or bone it yourself.

1 leg of lamb, 5 to 6 pounds, boned and surface fat trimmed off

1/2 cup medium-dry sherry

2 tablespoons olive oil

1 medium-size onion, peeled

8 to 10 fresh rosemary sprigs, 3 to 4 inches long, optional

Salt and pepper

Lay meat flat in a slightly larger pan. Mix sherry and oil; rub over lamb. Cover and chill 2 hours to overnight. Turn meat over occasionally. Lift from marinade, reserving liquid, and lay boned side up. At 2- or 3-inch intervals, cut about 2/3 of the way through thickest parts of the leg.

Cut onions into 1/2-inch-thick slices, then but each round in half crosswise. Fit slices, rounded edge up, into meat slashes.

Thread a long metal skewer into meat about 2 inches in from edge and parallel to longest side, securing onions. Insert another skewer through the opposite side so skewers cross near tips.

Set up barbecue for roasts as directed above. Place meat on grill, onion side up; baste several times with reserved marinade. Cook until a thermometer inserted in thickest part of lamb (not against skewer) registers 140|, about 1 1/4 hours. Because of the uneven thickness, you will have both rare and well-done meat. About 5 to 10 minutes before roast is done, tuck sprigs of rosemary into slashes in lamb.

Using skewers to lift, transfer lamb to a platter and let stand 5 to 10 minutes. Pull out skewers and slice meat. Season with salt and pepper to taste. Serves 6 to 8.

Photo: Insert long skewers through floppy boned leg of lamb; onions fit into slashes made to open up meat so it cooks more evenly

Photo: Skewers support lamb as you move it on and off grill. Position meat over drip pan; coals are banked on sides of fire grate

Photo: Slices of boned pork loin go well with asparagus. This cut is often available at markets, but you may want to order ahead

Photo: Rub pork with mixture of sugar, salt, and spices and let stand overnight; then rinse off the seasonings

Photo: Use thermometer inserted in center of roast to check doneness; pork loin should reach 150|
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:May 1, 1986
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