In a medium bowl, combine mustard, oil, wine, garlic, rosemary, basil, oregano, thyme, and pepper.
Remove fell (paper-thin, pinkish-red layer) from outer surface of meat. Trim fat. Place lamb in a shallow dish. Spread lamb with mustard mixture. Cover and marinate 4 hours or overnight in the refrigerator.
Remove lamb from marinade, reserving marinade. Thread two 12-inch skewers through meat, crisscrossing diagonally. Place lamb in center of cooking grate. Grill 45 to 55 minutes for rare (or until a meat thermometer inserted in thickest part of meat registers 140°F/60°C), 55 to 65 minutes for medium (160°F/71°C), or 1 to 1-1/4 hours for medium-well (170°F/77°C). Brush with reserved marinade during the last 10 minutes of grilling time
3 cups fresh or frozen blueberries
2 cups fresh raspberries or sliced strawberries
2/3 cup packed brown sugar, divided
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter
1/2 cup almond biscotti or amaretti cookie crumbs
1/2 cup chopped toasted almonds
In a large bowl, mix all berries and 1/3 cup brown sugar. Divide evenly among 8 large, disposable aluminum cupcake cups.
Combine flour, remaining 1/3 cup brown sugar, cinnamon, and salt. Cut butter into flour mixture until it makes small crumbles. Gently stir in crumbled cookies and almonds. Sprinkle evenly over fruit in cupcake cups.
Position cups over Indirect Medium heat and grill until lightly browned and bubbly, 20 to 25 minutes.
1 medium-sized or large ear per serving, or 2 small ears
Remove and discard the dry outer husks of fresh ears of corn, trim excess stalks. Carefully separate and pull down the soft pliant inner husks and remove and discard all the silk.
Rub the kernels generously with butter and salt lightly. Pull the husks back, smoothing them in place, and secure the tips with a twist of wire. Place the ears on the edges of the grill while using the center area to prepare the main course. Turn the ears occasionally and allow about 20 to 25 minutes cooking time. Clip the ties away and serve in the shuck.
3 small tomatoes,
1 to 3 habanero peppers,
4 peeled garlic cloves, and
¼ cup of water,
¾ cup of orange juice,
¾ cup of grapefruit juice, salt and pepper to taste.
Sauté in a medium saucepan the tomatoes, peppers and garlic. When the tomatoes and peppers are tender and slightly brown, place the tomatoes in a blender. Now, remove seeds and stems from peppers and add to the tomatoes.
Pour the water, orange juice and grapefruit juice in the blender with the peppers and tomatoes and puree until smooth. Sprinkle with salt and pepper and serve with your favorite meat.