Grilled Marinated Lamb Fillets

 Allow 1-6 extra hours for the meat to marinade, or marinade overnight.
Also allow extra time for the grill, broiler, or barbeque coals to heat up.

Ingredients:

4 lamb fillets, lean (3 and 1/2 oz each, or 14 oz. for 4 servings)
3 Tbsp red wine vinegar or red wine
1 garlic clove, crushed
1 pinch black pepper
1 fresh rosemary sprig
1 squeeze fresh lemon

Preheat the grill, barbeque, or broiler.

Remove all visible fat from the meat.

In a large bowl, make the marinade sauce by combining the red wine vinegar (or red wine), garlic, pepper and rosemary.

Place the meat in the marinade and refrigerate for 1 to 6 hours or overnight. Turn the meat a few times during refrigeration to make the marinating process more even.

After the meat has marinated, remove it from the marinade sauce and place on a platter. Set the marinade sauce aside.

Grill, barbeque or broil the meat, turning the meat periodically cooking to desired doneness. If desired you can baste the grilling meat with the remaining marinade sauce while cooking.

When meat has been cooked, add more pepper and a squeeze of lemon.

Serve hot.

Variations:

You can also use veal fillets in place of lamb. Follow instructions as above.

To make Lamb or Veal Kebobs: Cut the meat into 2-inch cubes and marinade, following the instructions above. On skewers alternate the meat and vegetables or desired ingredients (allow for extra calories for added ingredients). Cook the kebobs until desired doneness, turning them periodically to cook evenly.



LAMB SIRLOIN WITH HAZELNUT SAUCE

1 pound boneless lamb sirloin steaks, cut 3/4" thick
1 1/2 slices firm-textured whole wheat bread, torn in small cubes
1/4 cup beef broth
2 tablespoons apple Juice
OR
2 tablespoons white wine
1/3 cup roasted hazelnuts
2 garlic cloves, minced
1 tablespoon white wine vinegar
1 teaspoon olive oil
Dash ground red pepper
1 tablespoon fresh snipped parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Whole hazelnuts (optional)

In a small bowl, combine bread cubes, broth and apple juice. Let stand 5 minutes. In food processor or blender, grind hazelnuts. Add bread mixture, garlic, white wine vinegar, olive oil and red pepper. Process until smooth. Spoon into bowl and chill several hours. Sprinkle lamb steaks with salt and black pepper. Broil or grill four inches from heat for 3 to 5 minutes. Turn and broil or grill 3 to 5 minutes or until desired doneness. Stir parsley into sauce and serve with lamb steaks. Garnish with nuts, if desired.



Barbecued Cornish Hens

3 cloves garlic, minced
1 tablespoon seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper to taste
1 teaspoon crushed thyme
4 rock cornich hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequentlyl while cooking. Serves 8.