| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Red wine vinegar |
| 1 |
T |
Worcestershire sauce |
| 2 |
t |
Red pepper flakes |
| 1 |
|
Shallot, minced |
| 1 |
T |
Chopped garlic |
|
|
Freshly ground black pepper |
|
|
to taste |
| 2 |
t |
Salt |
| 1/4 |
c |
Olive oil |
| 5 1/2 |
lb |
Leg of lamb |
|
|
trimmed boned and |
|
|
butterflied |
INSTRUCTIONS
In a bowl, whisk together the red wine vinegar, Worcestershire sauce,
red pepper flakes, shallot, garlic, pepper and salt. Whisk in the
olive oil. Trim as much remaining fat as possible from lamb and in a
shallow dish spread oil mixture over both sides of it. Prepare grill
or heat grill pan over medium heat. Bring lamb to room temperature and
grill on an oiled rack set 5 to 6 inches over glowing coals 10 to 12
minutes on each side, or until meat thermometer registers 140 degrees,
for medium rare meat. Alternatively, lamb can be grilled on a grill
pan for about the same amount of time per side. Transfer lamb to a
cutting board and let stand 10 minutes. Serve lamb thinly sliced
across the grain, with relish. Yield: 4 servings Recipe by: Cooking
Live Show #CL8933 Posted to MC-Recipe Digest V1 #721 by "Angele and
Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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