Cumin Cured Lamb with Beer Glaze

By March 22, 2018 June 28th, 2018 Grilling with Beer, Recipes
Cumin Cured Lamb with Beer Glaze

Makes: 8 servings
Prep Time: 2 hours
Cook Time: 20 minutes


2 T canola oil
6 cloves garlic, chopped
3 shallots, chopped
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1 T pepper
1 chipotle pepper, seeded
3 chiles de arbol, seeded
1 guajillo chile, seeded
1 ancho chile, seeded
1 bay leaf
2 16 oz. bottles Bock beer
4 c chicken stock
4 oz veal demi glace (optional)
2 T chopped fresh basil
1 T chopped thyme
2 T chopped cilantro
2 T chopped oregano
1 T butter
1 lime, juiced
2 t kosher salt
1 T black pepper


8 pieces lamb loin (6-8 ounces each)
1/2 c canola oil
1 T honey
2 T cumin
2 T pepper
2 T coriander
3 chili peppers, ground
1 Tablespoons salt
2 cloves garlic, chopped
1 shallot, chopped
1/4 c lime juice


  1. To make glaze, warm canola oil in large sauce pan over high heat. Add garlic, shallots, onion, celery, carrots and pepper; sauté until caramelized, about 7 or 8 minutes. Add chipotles, arbols, guajillos, anchos, bay leaf and beer. Boil until liquid is reduced, about 5 minutes. Add chicken stock and veal demi glace, if using. Simmer very slowly until reduced to 2 cups, about 1 hour.
  2. While glaze is cooking, prepare and marinate lamb. Put canola oil, honey, cumin, pepper, coriander, chili peppers, salt, garlic, shallots, lime juice and cilantro in blender and whirl until smooth. Pour marinade into large, shallow dish, add lamb loin and turn to coat. Cover and refrigerate 1 hour.
  3. Prepare grill. Grill lamb, turning, until medium rare and internal temperature of 120°, about 6 – 8 minutes. Remove lamb from grill and set aside.
  4. Add basil, thyme, cilantro and oregano to glaze mixture. Simmer an additional ten minutes. Strain glaze into a large bowl. Whip in butter; stir in lime juice, salt and pepper.
  5. Place lamb on serving platter or plates, slice and top with glaze.

Recipe courtesy of the National Beer Wholesalers Association.

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