| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Roasted garlic |
| 3 |
tb |
Chopped Italian parsley |
| 2 |
tb |
Chopped fresh mint |
| 1 |
tb |
Finely chopped fresh thyme |
| 1 1/2 |
ts |
Finely chopped fresh rosemary |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly ground pepper |
INSTRUCTIONS
PUREE
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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