| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Zealand |
Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Boneless leg of lamb |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Oil |
| 1/2 |
c |
White wine |
| 1 |
ts |
Crushed garlic |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried rosemary |
| 1 |
ts |
Pepper |
| 1 |
tb |
Red pepper flakes |
INSTRUCTIONS
Marinate in the fridge for a good long while. A week isn't too long. Grill
in a Webber kettle with the lid on and the vents almost closed, 15-20
minutes on each side.
A leg of lamb is great for a crowd. Because the thickness is quite uneven,
some parts will be well done while others are medium rare. Who says you
can't please all the people all the time!
Recipe By : Bruce Baker
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”