Good Housekeeping will keep you grilling right through summer and beyond with this cookbook.
“Grilling: More Than 120 Perfect Year-Round Recipes” is the latest addition to the Kohl’s Cares program. Sales of the book, which is offered for $5 at Kohl’s stores, will benefit kids’ health and education initiatives across the country.
There is more information about the effort at kohls.com/cares.
Here’s a recipe from the book:
Spicy Garlic Lamb with Minted Cucumber Raita
Leg of lamb isn’t only for the oven: It’s divine cooked on the grill. The raita – cucumbers in minted yogurt – balances the spicy meat. From “Grilling: More Than 120 Perfect Year-Round Recipes.”
For the minted cucumber raita:
6 Kirby cucumbers (about 1 1/2 pounds)
1 teaspoon salt
2 cups (16-ounces) plain low-fat yogurt
1/2 cup loosely packed fresh mint leaves, chopped
1 1/2 teaspoons sugar
For the spicy lamb:
1 tablespoon fennel seeds
1 tablespoon mustard seeds
1 tablespoon cumin seeds
2 teaspoons salt
1 teaspoon whole black peppercorns
1 teaspoon dried thyme
3 whole cloves
3 garlic cloves, crushed with garlic press
2 tablespoons fresh lemon juice
1 butterflied boneless leg of lamb (3 1/2 pounds trimmed)
Mint sprigs for garnish
Prepare raita: With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; scoop out seeds; cut each piece lengthwise in half again, then crosswise into 1/2-inch-thick pieces. In medium bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10 minutes. Press cucumbers to remove as much liquid as possible. Stir in yogurt, mint, sugar and remaining 3/4 teaspoon salt. Cover and refrigerate until ready to serve or up to 6 hours. Makes about 4 cups.
Prepare outdoor grill for direct grilling over medium-low heat.
To prepare lamb: In a spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme and cloves until finely ground.
In a small bowl, mix garlic and lemon juice with ground spices until blended. Rub spice mixture over both sides of lamb.
Place lamb on hot grill rack; cover and cook 15 to 25 minutes for medium-rare or until desired doneness, turning lamb once. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on a cutting board. Let stand 10 minutes to allow juices to set for easier slicing.
To serve, thinly slice lamb and arrange on platter; garnish with mint sprigs. Serve with Minted Cucumber Raita
Yield: 8 main-serving dishes
Approximate nutrition per serving lamb: 275 calories, 11 grams fat (4 grams saturated), 39 grams protein, 2 grams carbohydrate, 121 milligrams cholesterol, 675 milligrams sodium.
Approximate nutrition per serving, 1/2 cup of raita: 60 calories, 2 grams fat (no saturated fat), 4 grams protein, 10 grams carbohydrate, 4 milligrams cholesterol, 260 milligrams sodium.
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