Grilled Ginger Lamb Recipe

Yield: 10 Servings
 
      1    leg of lamb (5 to 7 lbs.) -
           -butterf,lied
    1/2 c  burgundy (or other dry red)
           -wine
    1/2 c  vegetable oil
    1/3 c  fresh ginger root,grated
    1/4 c  soy sauce
    1/4 c  onion,minced
      2    garlic cloves,minced
      1    lemon,juice of
      1 T  + 1 1/2 tsp. honey
  1 1/2 t  salt
    1/2 t  pepper
    1/8 t  red pepper,Ground
      1 c  canned beef broth,diluted

Trim all visible fat from lamb.  Place lamb in a large shallow dish;
set aside.

Combine Burgundy and remaining ingredients except broth in container
of an electric blender; cover and process until smooth. Pour marinade
over lamb; cover and marinate in refrigerator for 8 hours, turning
occasionally.

Remove lamb from marinade, reserving marinade.

Grill lamb over medium coals, 15 to 20 minutes on each side, or until
meat thermometer registers 140 F. (rare) or 150 F. (medium rare),
basting frequently with reserved marinade.

Combine 3/4 cup remaining marinade and beef broth in a medium
saucepan; cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil 1 minute. Serve with lamb. 

Grilled Gingered Swordfish
 
      Yield: 6 Servings
 
      6    swordfish steaks,1thick
    3/8 c  dry sherry
  1 1/2    garlic clove,mince
  2 1/4 t  ginger,mince
  1 1/2 t  lemon zest,grated
      1 c  soy sauce
  1 1/2    carrot,small,minced
  1 1/2 T  red bell pepper,nince
      3    scallions,small,chop fine
      3 T  extra virgin olive oil

1) Place fish in glass dish. 2) Combine soy
sauce,sherry,carrot,garlic,red pepper,ginger,scallions & lemon
zest.Pour over fish.Cover & set aside 1hr at room temperature.Remove
fish from marinade & pat dry,& brush w/oil. 3) Light grill or
broiler.Brush grill rack or broiler pan w/vegetable oil & cook fish
steaks,4" from heat,turning once & basting occasionally w/remain-
marinade until the fish is opaque throughout,4-5min @ side. 

Grilled Ground Lamb Kaebabs With Fresh Hot Pe
 
      Yield: 12 Servings
 
      1    lamb kebabs
  1 1/4 lb lamb,Ground
    3/4 c  onion -- finely,Chopped
    1/2 c  parsely -- finely,Chopped
    1/2 c  cilantro -- finely,Chopped
      4    cloves garlic -- or,Minced
      1    pressed
    3/4 t  salt
    1/2 t  black pepper,Ground
    1/2 t  paprika
    1/2 t  cayenne pepper
     12    bambo skewers
      1    olive oil
      1    pita bread,Warm
      1    fresh hot pepper paste
      1 c  cilantro --,Chopped
      1 c  parsley --,Chopped
    1/4 c  red serrano chili peppers --
      1    or red jalapeno
      1    chilies
    1/4 c  water
    1/4 c  olive oil
  1 1/2 T  garlic -- (or pressed)
           -Minced
      1 t  salt
      1 t  black pepper,Ground
      1 t  cumin,Ground

For Kebabs:  Combine lam, onion, parsely, cilantro, garlic, salt,
pepper, paprika and cayenne in large bowl and mix well. (Can be
prepared 6 hours ahead. Cover and refrigerate). Place bamboo skewers
in shallow dish and cove with cold water. Let stand at least 1 hour.
Prepare barbecue (medium-high heat). Drain skewers. From generous 1/4
cup lamb into 3-inch long sausage around center of 1 bamboo skewer.
Repeat with remaining mixture and skewers. Brush lamb kebabs with
oil. Grill until brown and cooked through, turning frequently, about
every 12 minutes. Serve with pepper paste. For pepper paste: Combine
all ingredients in processor and blend until very finely chopped.