| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Meat |
8 |
Servings |
INGREDIENTS
| 8 |
lb |
Lamb leg; boned and butterflied |
| 1 1/4 |
c |
Olive oil |
| 1/4 |
c |
Worcestershire Sauce |
| 2 |
|
Cloves Garlic; diced (or more) |
| 3/4 |
c |
Soy sauce; light |
| 2 |
tb |
Dry mustard |
| 1/4 |
c |
Red wine vinegar |
| 1 1/2 |
tb |
Parsley; chopped |
| 1/3 |
c |
Lemon juice |
INSTRUCTIONS
From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Thu, 4 Jul 1996 06:34:30, -0500
1. Mix ingredients together. Marinate butterflied lamb roast overnight, or
at least 4 hours, basting as needed. Cook over hot grill, baste as needed.
2. Best served medium to rare. Makes enough marinade for about 6-8lbs of
lamb.
NOTE: This is Lois' recipe and is ALWAYS served at our annual July 4th
BBQ. Make sure you have plenty of fresh butter and sugar corn and fresh
tomatoes sliced; drizzled with olive oil and a good wine vinegar; splendid!
Elaine's note...that does not say butter AND corn, but BUTTER AND SUGAR
CORN...a kind...with yellow and white kernels, and NOT traiff, <g>!
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.
JEWISH-FOOD digest 229
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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