As the summer marches on in Florida, it brings unrelenting heat and thundershowers nearly daily (with little effect on cooling). And yet, we still turn to the grill outside for those long afternoons. For some it is simply a way to avoid heating up the house by turning on the oven or cooking over the stovetop. Others find it quicker and simpler to prepare for the grill. And then there are those of us who just love to grill. Whether it is sausages, burgers, or chicken, we love the flavor the flame and smoke impart. While the previously mentioned get most of the attention, sometimes it is nice to venture out of ones comfort zone. When I found a recipe for sweet and spicy grilled lamb, I knew I had to try it — and find the right beer to match.
The lamb was very simple: A couple of bone-in shoulder cuts, let them sit in an easy marinade for an hour (recipe of below), and then thrown on the grill. Lamb has a different flavor than beef or pork; it is subtle, juicy and succulent. It is important to remember, though, that since there is not as much fat internally in lamb as there is in beef, you have to count on its natural juices for moisture. Overcooking lamb drains those juices out and with them the best of the flavor. To augment the natural flavors of these tender meat, I chose several complimentary seasonings.