Shannon Ridge BBQ Lamb with Pineapple Salsa

Shannon Ridge BBQ Lamb with Pineappe Salsa

Fire up the grill and take a foodie tour of Lake and Mendocino Counties with wonderful BBQ lamb recipe. You'll love the spicy pineapple salsa!
Servings: 8

 Pair With: Petite Sirah

 Source: Courtesy of Shannon Ridge Winery.

INGREDIENTS

1 leg of lamb (5 to 6 lbs) or 1 rack of lamb

 

Marinade

1 cup pineapple juice

2 Tbsp white wine vinegar

2 Tbsp soy sauce

1 Tbsp fresh ginger, grated

2 Tbsp honey

2 Tbsp peanut or sunflower oil

¼ tsp cayenne pepper

 

Pineapple Salsa

½ small pineapple, skin removed

1 large red chili, finely chopped, seeds removed

1 small bunch coriander, chopped

Juice of 3 limes

Salt, freshly ground black pepper

DIRECTIONS

Lamb:
Place lamb in a large ceramic dish. Combine all marinade ingredients in a bowl and then pour over the meat. Cover dish and refrigerate for two hours. The pineapple juice tenderizes and flavors the lamb. Preheat barbeque. Grill lamb over medium heat for 20 minutes on each side, basting occasionally with the remaining marinade. Remove meat to rest and keep warm for 10 minutes before slicing thickly.

Salsa:
Finely dice the pineapple. Combine all ingredients in a bowl and season to taste with salt and pepper.

 

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Recipe Courtesy Of
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Shannon Ridge Family of Wines at Vigilance Vineyards

Overlooking Anderson Marsh State Park at the souther end of Clear Lake, Vigilance Vineyards is the home of the Shannon Ridge Family of Wines tasting room.