| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Lamb |
6 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic, minced |
| 2 |
t |
Minced fresh or dried |
|
|
rosemary |
| 1 |
c |
Olive oil |
| 1/2 |
c |
Red wine vinegar |
| 1 |
t |
Salt |
| 1/2 |
t |
Fresh ground pepper |
| 3 1/2 |
lb |
Leg of lamb, butterflied |
INSTRUCTIONS
In a large glass, ceramic, or stainless steel bowl, whisk together
garlic, rosemary, oil, vinegar, salt, and pepper. Place lamb in
marinade, turning to coat thoroughly. Marinate 2 to 24 hours. To roast
in oven: Preheat oven to 425 degrees F. Drain marinade from lamb and
discard marinade. Place lamb in a 9- by 12-inch roasting pan. Roast in
oven until medium-rare (about 45 minutes, or until internal
temperature is 135 degrees F on an instant-read thermometer). Let lamb
rest 15 minutes before serving. Carve across grain into 1/2-inch-thick
slices. To grill: Prepare a charcoal fire; brush grill rack with
vegetable oil. Drain marinade from lamb and reserve. Place lamb on
rack and grill 10 minutes, baste with marinade, turn and grill 10
minutes, baste again, and turn and cook 10 minutes more. Repeat until
internal temperature is 135 degrees F(about 15 minutes more). Rest and
carve lamb as for roasting. Mediterranean Lamb Chops: Marinate 4 lamb
sirloin steaks (about 3/4 pound each) in one half of the marinade;
saute steaks in 4 tablespoons olive oil, 3 minutes on each side.
NOTES : Lamb is wonderful when marinated, then roasted in the oven. It
is also delicious grilled. Leftover lamb can be made into sandwiches
or used in salads (see Lamb and White Bean Salad, in this cookbook).
Recipe by: the California Culinary Academy Posted to MC-Recipe Digest
by Dewayne & Judy Caple <Date: Monday, April 06, 1998 11:04 PM on Apr
6, 1998
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