Cantonese Style Grilled Leg Of Lamb Recipe

 
Yield: 8 Servings
 
      3 lb leg of lamb,trimmed of all
    1/2 c  hoisin sauce
      2 T  dijon mustard
      2 T  ketchup
      2 T  honey
      1 T  soy sauce
      1 t  chinese chili paste
      1 t  black pepper,freshly ground
      2    cl garlic,minced
      1 T  ginger root,minced

Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation Time:
1:00 Cut lamb open so meat lies as flat as possible; trim all fat.

Combine remaining ingredients and smear over lamb.

Preheat barbecue and grill lamb for 10 to 15 minutes per side,
depending on

Allow meat to rest for 5 to 10 minutes before carving. Carve in thin
slice.

Char-Grilled Kangaroo Kebabs & Smoked Eggplant
 
Yield: 6 Servings
 
  1 1/3 lb kangaroo fillet,trimmed and
           -,Cubed
      2 t  coriander seeds,roasted and
           -,Ground
      1 t  black pepper,freshly ground
      2    medium-sized eggplants
      1 t  garlic cloves,minced
  1 2/3 T  lemon juice
      1 T  tahini
    1/2 t  sea salt
  1 3/4 oz yoghurt,plain
      2 t  parsley leaves,chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and
black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.

Charcoal Grilled Salmon With Spicy Black Bean
 
Yield: 4 Servings
 
    1/2 lb black beans,soaked
      1 sm onion,chopped
      1 sm carrot
    1/2    celery rib
      2 oz ham,chopped
      2    jalapeno peppers,stemmed
           -and,Diced
      1    clove garlic
      1    bay leaf,tied together with
      3    sprigs thyme
      5 c  water
      2    cloves garlic,minced
    1/2 t  hot pepper flakes
    1/2    lemon,juiced
      1    lemon,juiced
    1/3 c  olive oil
      2 T  fresh basil,chopped
     24 oz salmon steaks

Combine in a large saucepan the beans, onion, carrot, celery, ham,
jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer
until beans are tender, about 2 hours, adding more water as necessary
to keep the beans covered. Remove the carrot, celery, herbs and
garlic, and drain off the remaining cooking liquid. Toss the beans
with the minced garlic, hot pepper flakes and the juice of 1/2 a
lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon,
olive oil, and basil leaves. Pour over the salmon steaks, and
refrigerate for 1 hour. Grill the salmon over a moderately high flame
for 4-5 minutes per side, basting with some of the marinade every
minute. Serve each steak with a portion of beans.