| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 4 |
T |
Roasted garlic |
| 3 |
T |
Chopped Italian parsley |
| 2 |
T |
Chopped fresh mint |
| 1 |
T |
Finely chopped fresh thyme |
| 1 1/2 |
t |
Finely chopped fresh |
|
|
rosemary |
| 1 |
t |
Salt |
| 1 |
t |
Freshly ground pepper |
INSTRUCTIONS
Did a garlicky/minty leg of lamb in the pit yesterday and it came out
so good I thought I'd share with the porch. Rather than insert slivers
of lamb into the meat and apply a rub to the surface, I applied an
herb puree to the inside of a boned, butterflied leg and rolled and
tied it up. The puree consisted of: I rubbed the outside with oil,
salt and pepper. Cooked at about 250F with cherry wood until internal
temp was 130 (medium rare) This was adapted (filched) from the Gotham
Bar and Grill Cookbook (ISBN 0-385-48210-8). Posted to bbq-digest
Volume 98 Issue 015 by ackerman@cordless.com (William Ackerman) on Jan
7, 1998
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