I recently had a flashback that took me back to a wonderful time I had many years ago.  After graduating from Colorado State University, I had the privilege to live and work in the great state of Wyoming.  Euphoric from landing my first teaching job, I accepted an invitation from my soon to be coworkers inviting me to a beginning of the year cookout.  And the rest, as they say is history. 

In true Wyoming fashion, I remember there being plentiful food arranged in small plates, the utensils were organized and skewers strategically placed for easy piercing of whatever meats and vegetables were chosen along the food line.  While I remember the colorful arrangement of the bounty, I do not remember what specific meats were served.  We sat on log benches, ate a fabulous buffet, forged new friendships and soaked up everything the Cowboy State had to offer us on that night.  Good food and good people always make for a great combination.

Now think about your next backyard cookout or get together.  Lamb burgers, lamb kabobs and lamb chops are the ticket to a fabulous event and will make you look like a star.  Choose one or a combo of any of the above.  Lamb kabobs go well with lamb burgers and lamb chops or you can go solo as each of these cuts can stand alone.

Skewering kabobs for a cookout is a fun and creative way to get the party started.  One approach is to engage the guests by letting them build their own kabob.  A plate of nicely trimmed chunks of marinated American lamb meat, along with another plate of cut-up vegetables is really all that is needed.  Guests may then choose how to “build their own”.  It makes for interesting conversation when some prefer to go strictly all lamb meat, while others choose to alternate veggies with the lamb.  My personal preference is to go strictly with lamb chunks and a separate kabob for vegetables….only because the taste of grilled marinated lamb on the fire is so delicious on its own.  Keep in mind that each unique selection will cook differently as well.

Speaking of marinades, the lamb chunks are best when they have been marinated a few hours before grilling.  My marinade is made of spices blended in a small amount of olive oil, just enough to rub a light paste on the chunks. Minced garlic starts off the list of spices along with dried rosemary (or sprigs of fresh rosemary), black pepper, salt, and paprika.  Cumin can also be used for a southwest kind of vibe as well as a touch of fresh lemon juice to brighten and refresh the marinade.  There is no wrong way to build a marinade here!

Your American lamb burgers and lamb chops can also benefit from this marinade. When preparing the burgers, dried seasonings can be incorporated in the ground lamb before forming the burgers and the marinade can be used for a splash on the burgers while they are grilling.  In the case of lamb chops, a rub of minced garlic on the chops an hour before they hit the grill sets them up for that marinade wash just before they finish and are plated.

  
Cooking time on the grill varies depending upon the thickness of the lamb meat. For example, a two-inch kabob chunk will take 7-9 minutes per side.  Thinner cuts will take much less, usually no more than 5 minutes.  145’F (internal temperature) is the noted temperature for a done lamb chop.  Meat thermometers are inserted into the thickest part of the meat to determine that internal temperature.  This also applies to the lamb burgers, again depending on the thickness.

Even though Wyoming is not my residence now, I consider it my “adopted” state. While living and working there, I learned there are many Basques who call Wyoming home especially in areas where ranching and sheep herding were prominent (such as the town of Buffalo, WY).  Today, the Basque presence can be found sprinkled around the state and we all know where there is a Basque there is American lamb. 

Make this fall the time to try something different that is easy and delicious using local lamb meat.  Grilled lamb always makes for the best menu and is sure to impress your friends.  If you don’t host your own event then maybe venture to Wyoming and take advantage of their hospitality or find a Basque and they will certainly lead you to the ultimate cookout.