Andrea Hubbell
The Shack
Staunton
Grilled Leg Of Lamb With Fish Sauce Caramel, Fresh Herbs And Creamy Grits
For fish sauce caramel:
½ cup sugar
1 teaspoon lemon juice
1 tablespoon heavy cream
1 teaspoon butter
1 teaspoon minced shallot
1 teaspoon minced garlic
1/2 cup fish sauce
1/4 cup caramel sauce
3 tablespoons rice wine vinegar
1 tablespoons soy sauce
Put sugar and lemon juice in a 2-quart sauce pot, and add enough water to make it look like wet sand. Bring to a boil, and reduce temperature to low and simmer until it reaches a dark amber color. Remove from flame, and whisk in cream and butter being careful not to splash as it can cause serious burns. Add remaining ingredients and gently simmer for 5 minutes, then allow to steep for an additional 30 minutes.
For grits:
1 cup grits
2 cups water
2 cups whole milk
5 tablespoons butter
Bring the water and milk to a rolling boil. In a slow steady steam, whisk in the grits and reduce to a simmer. Cook grits, stirring regularly, for about 1 hour or until smooth and creamy. Incorporate the butter and season with salt and pepper before serving.
Leg of lamb:
1 leg of lamb, cleaned and cut into 1-inch cubes
Wooden or metal skewers, if using wood soak for an hour before using
Fresh herbs, such as mint, cilantro, parsley and chives
Preheat grill or cast iron pan until it smokes. Skewer lamb, and cook until dark brown on all sides, about 1 ½ minutes per side. As meat comes off the grill, dip it into fish sauce caramel. Place meat on top of the grits. Garnish with a liberal amount of fresh herbs.
Serves 10
