| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Meats, Usenet |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Leg of lamb |
|
|
butterflied approx |
| 2 |
t |
Salt |
| 2 |
|
Garlic cloves, chopped |
| 1 |
c |
Olive oil |
| 2 |
|
Lemons, juiced |
| 1/3 |
c |
Tomato paste |
| 2 |
t |
Rosemary |
| 1/2 |
t |
Black pepper |
|
|
ground coarse |
| 1/2 |
t |
Marjoram |
| 1/2 |
t |
Oregano |
| 1/2 |
t |
Savory |
INSTRUCTIONS
Have the butcher butterfly the leg of lamb, or do it yourself. Combine
all remaining ingredients in a glass, enamel, stainless, or plastic
container and beat with a whisk or fork until combined. It takes a few
minutes. Add the lamb, turning it to make sure it is coated on all
sides. Marinate two hours at room temperature, or overnight in the
refrigerator. Check occasionally to make sure that it is still coated
with the marinade and re-cover as necessary. Grill outside, or broil
inside at about 8 inches from the flame for 15 minutes on each side,
brushing occasionally with the marinade. Serve sliced thin (hot) with
the rest of the marinade, heated. NOTES Leg of Lamb with Rosemary &
Tomato Baste -- My wife and I have used this recipe a number of times,
and have found that the marinade, in and of itself, is excellent for
any type of lamb. Yield: Serves 6-8. This also makes wonderful
sandwiches if there are any leftovers. : Difficulty: easy. : Time:
several hours marinating, 30 minutes cooking. : Precision:
approximate measurement OK. : Daniel Faigin and Karen Davis : System
Development Corporation (A Burroughs Company) : Santa Monica,
California : {akgua allegra ihnp4 hplabs sdcsvax trwrb
cbosgd}!sdcrdcf!faigin : sdcrdcf!faigin@LOCUS.UCLA.EDU : Copyright
(C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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