Barbecued Lamb With Rhubarb and Dandelion

Name: Barbecued Lamb With Rhubarb and Dandelion
Total time: 35 min
Yield: 6 servings
Ingredients: 1 shoulder spring lamb, approximately 4 pounds, boned and flattened slightly; 1 cup chicken stock or broth; 1/4 cup soy sauce; 2 tablespoons lemon juice; 4 tablespoons whole grain mustard; 2 dashes hot pepper sauce; 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried; 6 scallions, finely minced; 1 teaspoon minced garlic; 1/2 pound rhubarb stalks; 2 cups water; 1/4 cup sugar; Salt and freshly ground black pepper to taste; 1 tablespoon oil to rub onto meat; 1 cup salad oil; 1/4 cup red-wine vinegar; 2 bunches tiny dandelion greens,washed and dried; 2 tablespoons toasted almonds

Recipe from An American Place

Adapted by Marian Burros

Updated Jan. 30, 2023

Total Time: 35 minutes, plus overnight refrigeration
Rating: 4(8)
Comments: Read comments

Featured in: SAY, HOW ABOUT A LITTLE RESPECT FOR RHUBARB?

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Ingredients

Yield:6 servings

1shoulder spring lamb, approximately 4 pounds, boned and flattened slightly
1cup chicken stock or broth
¼cup soy sauce
2tablespoons lemon juice
4tablespoons whole grain mustard
2dashes hot pepper sauce
2tablespoons fresh thyme leaves or ½ teaspoon dried
6scallions, finely minced
1teaspoon minced garlic
½pound rhubarb stalks
2cups water
¼cup sugar
Salt and freshly ground black pepper to taste
1tablespoon oil to rub onto meat
1cup salad oil
¼cup red-wine vinegar
2bunches tiny dandelion greens,washed and dried
2tablespoons toasted almonds

Ingredient Substitution Guide

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Preparation

Step 1
Place lamb in shallow nonaluminum pan. Combine stock, soy, lemon juice, mustard, hot pepper sauce, thyme, scallions and garlic and pour over lamb. Marinate overnight in refrigerator.
Step 2
Trim and wash rhubarb. Cut each stalk into 2-inch lengths, then again into baton shapes.
Step 3
Place sugar and water in pan and bring to boil. Add rhubarb. Lower heat and cook gently for 2 minutes. Remove from heat and let cool.
Step 4
Remove lamb from marinade. Season with salt and pepper and rub with a little oil. Cook over moderately hot charcoal for 15 to 18 minutes on each side, being careful not to burn.
Step 5
In meantime put marinade in saucepan. Bring to boil, skim surface scum and reduce by half. Stir in 1 cup oil and vinegar. Remove from heat and keep warm.
Step 6
Arrange dandelion greens around outsides of 4 dinner plates. Drain rhubarb and arrange on plates with dandelion. Slice lamb and arrange in center of plates. Top with grind or two of pepper. Drizzle greens, rhubarb and lamb with warm marinade and sprinkle with almonds. Serve remaining warm sauce on side.