BBQ Lamb Spring Rolls with Sweet Maple Sauce

It’s Easter tomorrow and since lamb is one of the preferred meat to eat on this day, I thought this recipe was perfect for the occasion.  I don’t think I need to explain again how I like to mix cultures because I have talked about it quit often in my previous posts.  Today I’m doing it all over again with these BBQ lamb Spring rolls with sweet maple sauce.  Yes maple again… lol  I think I’m seriously addicted and you can blame it on the fact that I’m Canadian 😉

They are fairly easy to do, you will only need a bit of patience.  The only “tricky” part would be if you never worked the rice paper but the only thing you need to make sure is you roll it tight.  My first goal was to make a step by step photo with this recipe to explain you how to roll the rice paper but I found this very useful and well explained link on VietWorldKitchen that I think will be perfect.

You can keep your spring rolls for one day in the fridge between layers of wax paper so they don’t stick together and what I like to do is to add a wet towel at the bottom of my container (under a wax paper) to keep some sort of moisture.

Bon appetit!

– INGREDIENTS –

1 small lamb leg piece**

rice papers

baby spinach

Alfalfa sprouts

cooked thin rice noodles

3 teaspoons of olive oil

For the BBQ marinade:

4 garlic cloves

2 big branch of fresh thyme

3/4 cup of finely diced yellow onion

1 cup of strained tomatoes

1/2 cup of beef broth

1/4 cup of maple syrup

1 teaspoon of black peppercorns, whole

1 teaspoon of green peppercorns, whole

1 tablespoon of brown sugar

1/4 cup of finely chopped carrots

1 teaspoon of sriracha sauce

add to the sauce at the end of the process:

2 teaspoons of soy sauce

2 teaspoons of corn starch

1 tablespoon f maple syrup

** I like to buy a lamb leg and cut it in 3 pieces to use them in different recipes.  In this one I used the smallest piece I had cut.

1- On the stove top, on medium high heat, sear each your meat with the 3 teaspoons of olive oil, the garlic and the onions.

2- Once your meat have been seared, add the rest of the marinade ingredients (fresh thyme, strained tomatoes, beef broth, maple syrup, black and green peppercorns, chopped carrots, brown sugar and sriracha sauce), lower the heat at medium low, cover it and let it simmer for about 1-2 hours.  I didn’t had the biggest piece of meat when I made my recipe so it took about 1:30h till the meat was perfectly cooked.  Make sure to come back to look at it often because you don’t want it to over cooked and become tough.  Your final texture should almost melt in your mouth.

Oh and make sure it’s only lightly simmering, if your see that the juices in the pan are boiling to much, don’t hesitate to put your heat on low.

3- When you judge that your meat is cooked, take it out of the pan and bring it to a cutting board.  Slice it in thing slices and reserve.

4- Coming back to your pan, take the sauce out and strain it to remove all big pieces.  Once that is done, bring back your strained liquid  in a smaller sauce pan and add the rest of the sauce ingredients.  Let simmer for and 10 minutes an reserve.

5- Roll your spring rolls, serve them with your sauce and enjoy!