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1/8 teaspoon salt
1.
In a non-metal pan, spread prepared barbecue sauce over 
boned,butterflied lamb, Season with garlic powder, pepper, and 
salt.Cover and refrigerate overnight, turning twice.

2.
Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2hours, 
turning often and basting with the sauce often.


Makes 12 servings.
Barbecued Lamb on Skewers
2 pounds lamb, cubed
4 tablespoons lemon juice
3 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon granulate sugar

1.
In a medium bowl combine together cubed lamb, lemon juice,crushed 
garlic cloves, cayenne pepper, oil, salt, and sugar.Marinate the lamb 
for 2 hours in a covered bowl.

2.
Drain, reserving the marinade for basting during barbecuing.

3.
Skewer the lamb and grill for about 10 to 15 minutes, or untilbrowned, 
basting often. Discard any unused marinade afterbasting.


Makes 4 servings.
Lamb Chops with Yogurt Mint Sauce
4 (6-ounce) lamb chops
2 tablespoons olive oil
1/2 teaspoon salt, divided use
1/4 teaspoon ground black pepper, divided use
1 (8-ounce) container plain yogurt
1 lemon, juiced
1 tablespoon chopped fresh mint
1/4 teaspoon paprika

1.
Preheat broiler.

2.
Brush lamb chops on both sides with olive oil and season withhalf the 
salt and half the pepper; place on a broiler pan. Broil forabout 4 
minutes per side for medium-rare.

3.
Meanwhile mix together remaining salt and pepper, yogurt,lemon 
juice, mint and paprika; blend well.

4.
Serve lamb chops drizzled with yogurt sauce.


Makes 6 servings.
Lime-Basted Lamb Kebabs
3/4 cup lime juice
1/3 cup granulated sugar
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
1 teaspoon crushed dried rosemary
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, cut into 1-inch cubes
1 (16-ounce) package frozen pearl onions
4 peaches, pitted and quartered

8 (10-inch) bamboo skewers
1.
In a large plastic bag or bowl with a lid, combine lime juice,sugar, 
olive oil, cilantro, rosemary, garlic, salt and pepper.Remove 1/2 cup 
marinade; set aside for basting. Add lamb andonions; close plastic bag 
or place lid on securely. Refrigerate for30 minutes, turning the bag or 
stirring every 10 minutes.

2.
Preheat grill.

3.
Remove lamb and onions from marinade. Thread lamb, onionsand 
peaches onto 8 skewers. Grill for 10 to 15 minutes, or untildone,