Sunday, April 11, 2010

Local Lamb Barbecue!

When I lifted the lid from the simmering pot of lamb and BBQ sauce, clouds parted and a ray of sunlight beamed into the kitchen. I think I may have even heard singing. Special thanks to East Fork Farm for lovingly raising such wonderful meat! Balsamic BBQ sauce and slow cooking made this a dish to remember!

Local Lamb Barbecue:
*1 pastured lamb foreshank
*1/2 cup balsamic vinegar
*1 Tbsp. mustard
*2 tsp. honey
*1 garlic clove, minced
*1 Tbsp. organic ketchup
*1/8 cup water
*pinch fresh grated ginger

Rinse foreshank and towel dry. Place a heavy skillet over medium heat with a small amount of olive oil or butter. Salt and pepper the lamb. Sear all sides briefly. Remove from heat. Set aside.

In a medium saucepan, whisk together the balsamic vinegar, garlic, mustard, honey, ketchup, water and ginger over medium heat. Bring to a simmer. Reduce heat to low. Add the lamb. Turn shank to coat in the sauce, cover and simmer for 2 hours (approximate depending on thickness of shank), turning occasionally. Juices from lamb will add volume to the sauce.

Using 2 forks, separate the meat from the bone and cook an additional 30 minutes in sauce. Remove from heat and continue to pull the meat apart with forks, discarding any connective tissue. Meat should soak up all sauce at this stage.
Serve with slaw or whatever your heart desires.

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