Mesquite Grilled Wild Rice with Fresh Cherry Stuffed Leg of Lamb and Whole Chicken

his is one of the more complex recipes on our site. I stuffed a whole chicken with the extra dressing and grilled it along side the lamb. If you decide on just chicken, this recipe should yield enough dressing for three birds.

The wild rice can be seasoned along the way with salt and pepper to taste. Fresh baked bread dipped in an herbed olive oil dressing, fresh salad and a glass of reserve merlot work well for the lamb. A nice chardonnay, fresh salad and or steamed veggies will compliment the yard bird.

(De-boned lag of lamb and all ingredients.)
Start by de-boning a leg of lamb (or have your local butcher take care of it). Make additional cuts lengthwise to hold more dressing. Cook one cup of an un-seasoned wild rice mixture according to directions and salt to taste.
Prepare the following ingredients:

4 oz. fresh button mushrooms-sliced or chopped
1 oz. of fresh jalapeño-seeded and chopped (add more for desired heat level)
1 oz. fresh garlic-chopped fine
5 oz. fresh bacon-chopped fine
5 oz. fresh green bell pepper-chopped fine
3 oz. green onion tops and bottoms-chopped fine
6 oz. fresh dark cherries-seeded and chopped fine

(Rendering bacon.)
Start by rendering the bacon in a cast iron pot. Add a small amount of butter for very lean bacon.
(Sautéed vegetables.)
After rendering the bacon, add the jalapeño, garlic, bell pepper, green onion and some “Herbal Red”™ seasoning. Add salt and pepper to taste. Sauté until vegetables become soft.
(Adding final ingredients.)

Once the vegetables are sautéed down and the liquid is almost evaporated, add the mushrooms and fresh cherries and fold with a wooden spatula. If the fresh cherries do not contain enough juice, add a small amount of liquid. Reduce heat to low and cook until cherries are soft (about 20 minutes).

(Final rice dressing.)
Remove from heat and fold in the cooked wild rice. Add additional “Herbal Red”™ and salt/pepper to taste.
(Seasoned leg ready to stuff.)
Rub olive oil on the inside of the leg of lamb and sprinkle a generous amount of “Herbal Red”™. Add mixture to leg allowing room to close.
(Stuffed leg and chicken.)
Close the leg and secure with bakers twine across and lengthwise. Stuff a whole yard bird with remaining dressing and secure wings and legs with twine. Rub olive oil outside the lamb and apply a generous amount of “Herbal Red”™ to both.
(Cooking over mesquite bed.)

Burn charcoal and mesquite chunks until the pit temperature reaches 325°- 350°. Add the lamb and yard bird. Check for flare-ups during the cooking process and move meat around accordingly. I usually sear the meat for at least an hour over the coals and then place in foil bags and seal.

(Seared chicken going in the foil bag.)

Below is the time and temperature when I cooked this recipe:

1:45 – 325°- Set lamb and bird over mesquite bed.
2:00 – 300°- Flip and season both.
2:20 – 250°- Flip and season both.
2:45 – 225°- Place leg and bird in separate foil bags and seal.
5:30 – 150°- Remove foil bags from pit.

(Final stuffed chicken.)

The chicken will have a nice golden crust and the meat will be moist with a nice smoked color and taste. Remove dressing, cut chicken in pieces and carve the breast in slices. Serve with a dry chardonnay, garlic bread and salad or steamed veggies. My good friend Ronnie Maceo sells a Mango, Peach Ginger tea blend in their family grocery store that is world class and tastes great with both cuts of meat. Buy some on-line at: www.maceospice.com.
(Final stuffed leg of lamb.)

The lamb leg should have a nice smoke ring and will be tender and juicy. Slice thin and serve with a glass of Chianti Gold or Reserve Merlot, garlic bread, and steamed veggies. Check back often for additional lamb recipes.