Raspberry coulisHubby loves lamb, he'll do a rack on the grill and I swear it's the most tender meat I've every put in my mouth, I don't like the gamey taste though. He made it for a friendly back yard comp last year and served it with a raspberry coulis (he hates the mint). Sounds odd but it's a great accoutrament. Recipe below...I haven't tried lamb in the smoker yet but I have a leg o'lamb in the freezer that very well may wind up in the blue...by the way, this sauce would be awesome over ice cream, cake, etc...maybe even a glaze on chicken!
1 1/2 pounds frozen raspberries
1/3 cup sugar
1 tablespoon lemon juice
Place all the ingredients in a 1-quart saucepan over medium-high heat. Bring the
raspberries to a boil, and reduce the heat to a heavy simmer. Continue to cook the
raspberries until the sugar dissolves, the raspberries burst, and the liquid
reduces by one half, about 15 minutes. Strain the raspberries through a fine mesh
strainer and discard solids. Reserve coulis in a non-reactive container until
ready to use. Coulis will keep, refrigerated, for up to 2 weeks.
Yield: 1 1/2 cups