Started with a boneless leg of lamb
Butterflied it to a thickness of a nice steak
Rubbed it with Mediterranean &-Spice and S&P and then marinated in Chimichurri sauce.
Using a Kettle and a gas Camp Chef grill for this cook
I stared by grilling some eggplant wedges that were brushed with EVOO, garlic and S&P
Then Grilled boneless& skinless chicken thighs that were marinated in a vinaigrette type of dressing
The Cooked Chicken
Then topped it with the warm White BBQ sauce (recipe at the end)
Started the lamb directly over the coals
Gave it a nice sear on both sides and then moved it opposite of the coals
The lamb was cooked to Medium rare
I had some giant flat bread that I heated on the grill
Sliced the lamb and placed over one of the flat bread and topped it with some grilled peppers, onions and tomatoes
Served it with Hummus
And Tzatziki Sauce
Also topped the grilled eggplants with Marinara sauce
Made a Mediterranean potato salad as well
And dinner is served
White BBQ Sauce
This sauce is very popular in Alabama and you could pick it up at most grocery stores. It’s Mayo and buttermilk base instead of the traditional tomato base BBQ sauce. Unfortunately, it’s not available in my area, so I have to make my own.
Here is the recipe
White BBQ Sauce:
1 16 oz bottle of Ranch dressing (Hidden Valley works best)
I use Ranch dressing instead of plain buttermilk, since that’s the base for this dressing. It adds nice additional flavors to the sauce.
1 large fresh clove of garlic- crushed. If you have roasted garlic, it works even better
2 TBS of lemon juice
1 cup of prepared Mayo- Hellmann’s works best
2 TBS of brown sugar
1 TBS of cider vinegar
Salt and pepper to taste
Simmer the sauce over low heat with continuous stirring so it won’t separate. Top the meat or chicken with the heated sauce.