Best 2 Grilled Scallion Lamb Recipes

**Grilled Scallion Lamb: A Succulent and Flavorful Journey**

Prepare to tantalize your taste buds with the delectable Grilled Scallion Lamb, a culinary masterpiece that seamlessly blends succulent lamb with aromatic scallions. This exceptional dish captures the essence of grilled perfection, offering a symphony of flavors that will leave you craving for more.

Within this article, you'll embark on a culinary adventure, discovering not just one, but two extraordinary recipes that revolve around this delectable grilled scallion lamb. The first recipe takes you on a classic culinary path, guiding you through the steps of creating a traditional Grilled Scallion Lamb that bursts with authentic flavors. The second recipe, Grilled Scallion Lamb with Spicy Sauce, adds a tantalizing twist, introducing a vibrant and piquant sauce that elevates the dish to new heights of flavor.

These recipes promise an unforgettable gastronomic experience, inviting you to savor the tender lamb, infused with the aromatic essence of grilled scallions, all while tantalizing your palate with the perfect balance of spices and herbs. Whether you prefer the classic approach or crave a more adventurous flavor profile, these recipes have something to satisfy every palate.

So, gather your ingredients, fire up your grill, and embark on a culinary journey that will leave you and your loved ones utterly delighted. Let the alluring aroma of grilled scallion lamb fill your kitchen as you create a dish that is both visually stunning and incredibly delicious.

Here are our top 2 tried and tested recipes!

GRILLED LAMB WITH SCALLION PANCAKES

Grilled Lamb With Scallion Pancakes image

Here is a recipe for grilled lamb inspired by Northern China. It's treated to a five-spice and soy sauce rub, and served, in a nod to Peking duck, with cucumbers, hoisin sauce and pancakes. The pancakes are not the typically thin crepes served for wrapping slices of Peking duck. Instead they are classic scallion pancakes, a dim sum item usually eaten alone. Here they're spread with hoisin sauce and topped with slices of lamb and cucumber. Alternatively, you could serve the pancakes like tortillas, to wrap around the lamb, taco-style. Either way, it's party food.

Provided by Florence Fabricant

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 leg of lamb, rump end, boned and butterflied (about 3 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon five-spice powder
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 tablespoon toasted sesame oil
2 cups chopped scallions
Vegetable oil, preferably grapeseed, for frying
2 cucumbers, peeled, seeded and julienned
1/2 cup hoisin sauce

Steps:

Marinate the meat: Brush the lamb with soy sauce and coat with five-spice powder. Set aside for 1 hour at room temperature.
Make the pancakes: Whirl the flour and salt in a food processor. Boil 1 cup water. With the machine running, slowly pour the water in through the feed tube. Process briefly to form a smooth dough. Remove from the processor to a lightly floured work surface. Knead briefly. Cover with plastic wrap and let rest for 1 hour.
Divide dough in 8 pieces. On a lightly floured surface, roll each piece into a thin 10-inch round. Brush each round with sesame oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 6 inches in diameter. Set aside, covered with a towel.
Light a grill or broiler for medium heat. Grill or broil the lamb, turning once, until desired degree of doneness, about 12 minutes per side for medium-rare. It's an uneven cut, so you might remove some parts as they are done. Let rest 20 minutes before slicing.
Shortly before serving, heat 2 teaspoons vegetable oil in a small skillet on medium. Fry the pancakes one at a time, turning, until lightly browned a minute or so per side, adding more oil as needed. Stack cooked pancakes and wrap them in foil. If using a grill, place the pancakes to one side, away from direct heat to keep warm.
Thinly slice the lamb and arrange it on a platter. If serving the dish like tacos, cut the slices in 2-inch pieces. Stack the pancakes to one side of the platter. Pile cucumber slivers in a mound on the platter, and serve with hoisin sauce.

GRILLED SCALLION LAMB

Grilled Scallion Lamb image

Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. My butcher suggested top round of lamb, a cut I had never used, but he knew what he was talking about: It was excellent, lean and tender. The scallions become lightly charred and smoky. Romesco, the Spanish pepper, tomato and nut emulsion that's often served as a dip for grilled baby leeks, would be a perfect sauce alongside.

Provided by Florence Fabricant

Categories skewers and kebabs, main course

Time 3h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds well-trimmed boneless top round lamb
3 tablespoons extra-virgin olive oil
1 tablespoon grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt, or to taste
1 tablespoon Vietnamese fish sauce
1 tablespoon soy sauce
3 limes
3 bunches scallions

Steps:

Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 759 milligrams, Sugar 3 grams

Tips:

Choose high-quality ingredients: Use fresh, flavorful scallions, lamb chops, and marinade ingredients to ensure the best results.
Marinate the lamb chops for at least 30 minutes: This will help tenderize the meat and infuse it with flavor.
Cook the lamb chops over medium-high heat: This will help create a nice crust on the outside while keeping the inside tender and juicy.
Use a meat thermometer to ensure the lamb chops are cooked to your desired doneness: Medium-rare is recommended for the best flavor and texture.
Let the lamb chops rest for a few minutes before serving: This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Grilled scallion lamb is a delicious and easy-to-make dish that is perfect for a summer cookout or dinner party. By following these tips, you can create a flavorful and tender dish that your friends and family will love. Serve with your favorite sides, such as grilled vegetables, rice, or salad. Enjoy!