Arizona Navajo Grilled Mutton on Arteflame Grill

Introduction

Experience the bold, smoky flavors of traditional Navajo grilled mutton, cooked to perfection over an open flame on the Arteflame grill. Using a time-honored blend of herbs and spices, this dish captures the essence of Arizona cuisine, locking in juices with a perfect sear before slowly bringing the meat to the ideal tenderness. Fire up your Arteflame grill and impress your guests with this mouthwatering classic.

Ingredients

• 2 lbs mutton, bone-in
• 2 tbsp unsalted butter
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp crushed red pepper flakes
• 3 cloves garlic, minced
• Juice of 1 lemon
• Fresh rosemary sprigs
• Wood fire logs for grilling

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood over the oiled napkins.
4. Light the napkins and allow the grill to heat for about 20 minutes.

Step 2: Season the mutton

1. Rub the mutton with butter evenly.
2. Combine salt, pepper, cumin, thyme, and red pepper flakes.
3. Sprinkle the seasoning evenly over the mutton.
4. Rub in the minced garlic and lemon juice.
5. Let the mutton rest for 10 minutes while the grill heats.

Step 3: Sear the mutton

1. Place the mutton on the center grill grate at 1,000°F.
2. Sear for 2 minutes per side to create a crust.

Step 4: Cook to perfection

1. Move the seared mutton to the outer griddle cooktop.
2. Cook slowly, flipping occasionally, until the internal temperature is 15°F below your target.
3. Rest the mutton for 10 minutes before serving.

Tips

• Monitor the meat's temperature closely to avoid overcooking.
• Use fresh herbs like rosemary placed directly on the griddle for added aroma.
• Let the meat rest before slicing to retain juices.

Variations

• Spicy Southwest: Add smoked paprika and cayenne pepper for a fiery kick.
• Herb-Infused: Swap cumin for oregano and add fresh sage.
• Garlic Lovers: Double the garlic and add roasted garlic puree mid-cook.
• Smoky Mesquite: Use mesquite wood for an authentic Arizona smoky flavor.
• Citrus Burst: Marinate with orange and lime juice for a bright, tangy touch.

Conclusion

This Arizona-inspired Navajo grilled mutton highlights the rich flavors of traditional open-fire cooking. By locking in juices with a high-heat sear on the Arteflame grill, you create a mouthwatering feast perfect for any gathering. Enjoy this dish with your favorite sides for a true Southwestern experience.

Best pairings

• Grilled corn with chili butter
• Charred sweet potatoes
• Fresh tomato and cilantro salad
• Warm Navajo fry bread
• A glass of smoky Tempranillo wine