Sheepherders' Chateau

"We are in the sheep business here in Hermiston and always enjoy introducing people to the experience of eating lamb. Here is a recipe that always pleases and is very simple to prepare, as well. Enjoy!"

Karin and Tom Watson

1 leg of American lamb

1 cruet of Italian dressing, freshly made

Remove the bone, fat and connective tissue from the joint of meat. Try to keep the lamb in one to two pieces.

Place into a zip-lock bag.

Prepare one cruet of Italian dressing (like Good Seasons). The Watsons use wine vinegar and olive oil or canola oil. Add the freshly made dressing to the lamb in the bag and marinate for several hours or overnight, turning several times.

Remove the meat from the marinade and grill it on both sides over a medium hot fire until medium-rare in the thicker portions.

Remove from grill and slice across the grain on a wooden platter. Guests can serve themselves and choose the doneness they prefer.

Leftovers, if there are any, make great sandwiches the next day.

Powderhouse Tavern chicken or salmon marinade

1/4 cup soy sauce

1/4 cup orange juice

2 tbs.. ketchup

2 tbs. parsley, fresh or dried

1 clove garlic, chopped

1/2 tsp. oregano

1/2 tsp. pepper

Cut salmon or chicken into 1-inch strips and lay flat in a single layer in a shallow pan. Mix all ingredients and pour over meat. Cover meat and marinate for one hour before cooking.

Save marinade for basting.

Cook on barbecue skin-side down first until fish oil turns just barely turns white or chicken juices run clear. Then flip and baste with marinade. Cook until fish flakes or chicken is no longer pink. Do not overcook.

Barbecued vegetables

Red onion

Green, red and orange peppers

Broccoli

Cauliflower

Asparagus

Mushrooms

Zucchini

Yellow squash

Determine how many vegetables you need based on how many people you're serving. Cut up all vegetables and toss with herb and garlic marinade (available in grocery stores).

Put on grill in wire basket. Turn a couple of times till tinged brown on medium heat.

Shrimp marinade

1/3 cup oil

1/3 cup lemon juice

1/2 tsp. garlic powder

1 tbs. parsley flakes

Dash pepper and paprika.

Stir all ingredients together.

Grilled corn on the cob

4 ears of corn

1/4 cup melted butter

Assorted flavor sprinkles for serving

Peel backs husks and remove silk from corn. Brush with melted butter.

Pull husks back over each ear and place on grill.

Cook over medium heat about 10 minutes. Have assorted flavors to sprinkle over corn, for example garlic salt, Parmesan cheese, dry ranch dressing and garlic-pepper blend.

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