Oak-Fired Butterflied Leg of Lamb Salad with Griddled Corn Cakes and Chipotle BBQ Glaza Recipe

Gourmet Food Plaza

Recipe for Oak-Fired Leg of Lamb Salad.....you'll find more recipes like this in our Recipe pages

Oak-Fired Butterflied Leg of Lamb Salad with Griddled Corn Cakes and Chipotle BBQ Glaze
Bradley Ogden layers flavors with this grilled lamb salad. The lamb leg is separated and marinated overnight, then grilled over a charcoal fire with pieces of oak wood for flavor. The simple green salad includes spring onions with their tops, feta cheese and colorful nasturtium blooms. Spicy chipotle glaze is used to barbecue and sauce the lamb.
Serves 4 - 6
	*Lamb*
1	boneless leg of lamb (2½ pounds)
6	sprigs thyme
2 tbsp	Dijon mustard
3 tbsp	olive oil
1 tsp	fresh cracked black pepper

2 to 3	small pieces of oak wood, soaked in water for 1 hour

	Chipotle BBQ Glaze
1	small chipotle pepper, minced
1½ cups	chili sauce
1/4 cup	molasses
1/4 cup	water
1 tbsp	soy sauce
1 tbsp	brown sugar
1 tbsp	Dijon mustard
2	cloves garlic
2 tbsp	fresh lemon juice
2 tsp	salt
1 tsp	Tabasco sauce or other hot pepper sauce
1 tsp	Worcestershire sauce
1 tsp	crushed red pepper flakes
1	Anaheim pepper, seeded, deribbed and minced
1/2	red jalapeño pepper, seeded, deribbed and minced
1/2	green jalapeño pepper, seeded, deribbed and minced

	Salad
12	small white and red spring bulb onions with tops
1/3 cup	water
1 tbsp	unsalted butter
1/2 tsp	fresh ground black pepper
1/4 tsp	kosher salt
6 to 8 cups	mixed small greens (butter lettuce, arugula, red leaf lettuce, baby mustard greens), washed and dried
3 tbsp	olive oil
2 tbsp	balsamic vinegar
1	small red onion, minced
-	griddled corn cakes
1/2 cup	freshly grated corn and its milk, or creamed corn
3/4 cup	milk
2 tbsp	unsalted butter
pinch	salt
1/2 tsp	freshly cracked black pepper
2 tsp	minced fresh red or green jalapeño chilies
1/2 cup	yellow cornmeal
1/4 cup	buttermilk
1	large egg, separated
3	scallions, chopped
1 to 2 tbsp	unsalted butter

	Garnish
2 oz	feta cheese
6 to 8	nasturtium flowers

	To Marinate the Lamb
-	Trim the leg of lamb into 2 or 3 pieces, cutting between the muscle groups to yield pieces of uniform size (about 2 inches thick).
-	Trim excess interior fat and sinew and leave a thin layer of at on the skin side of the lamb pieces.
-	Rub the lamb with thyme, mustard, 3 tablespoons olive oil and 1 teaspoon freshly cracked black pepper.
-	Cover with plastic wrap and refrigerate overnight, or at least several hours, to marinate.

	To make the Glaze
-	Combine all ingredients in a nonaluminum saucepan and cook over medium heat for 15 minutes.
-	Remove from heat and let cool.
-	Purée until smooth. Set aside one-fourth and put in a squeeze bottle.

	To Grill the Lamb
-	Remove the lamb from the refrigerator 30 minutes before grilling.
-	Light a hot charcoal fire, adding the bits of oak wood for flavor.
-	Grill 8 to 10 minutes total per side for medium rare.
-	Brush with chipotle glaze each time it is turned; turn at least 3 times.
-	Remove the lamb from the grill and keep warm.

	To make the Salad
-	Peel 1 or 2 outer layers from the small onions, keeping the green tops intact.
-	Place the onions in a large skillet, add the water, butter, pepper and salt.
-	Cover and place over medium-high heat.
-	Bring to a boil and cook 2 minutes.
-	Remove the onions from the pan, drain and cool to room temperature.
-	Place the lettuces in a large bowl and season with salt and pepper.
-	Add the olive oil, balsamic vinegar and red onions.
-	Gently toss until lightly coated with the dressing.

	To prepare the Corn Cakes
-	In a 2-quart saucepan, combine the creamed corn, milk, butter, salt, pepper and minced jalapeño.
-	Bring to a simmer over medium heat.
-	Slowly add the cornmeal, stirring vigorously to make sure no lumps form.
-	Cook about 2 minutes, until the mixture is very thick.
-	Slowly add the buttermilk, stir until blended and remove from heat.
-	Let the mixture cool slightly.
-	Blend in the egg yolk.

-	In a clean dry mixing bowl, beat the egg white until soft peaks form.
-	Fold into the batter with the scallions.
-	On a lightly buttered, preheated griddle, pour a tablespoon of batter to form a 2-inch pancake.
-	Repeat to form other pancakes as space permits.
-	Cook on one side until bubbles appear and the edges turn golden brown.
-	Turn with a spatula and cook for 20 seconds on the other side to finish.
-	Repeat to make at least 16 pancakes, adding butter as needed.

	To Serve
-	Cut the lamb against the grain into slices.
-	Place a handful of salad on each serving plate.
-	Crumble on feta cheese and add a few nasturtium blooms.
-	Arrange 3 slices of lamb over the salad greens.
-	Reheat the spring onions on the grill, then arrange 2 or 3 on top of each serving.
-	Place a griddled corn cake next to each salad.
-	Finish by glazing the lamb slices with the chipotle sauce.

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