| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Zealand | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Oil |
| 1/2 | c | Lemon juice |
| 1/2 | c | Wine |
| 1 | tb | Crushed garlic |
| 1 | tb | Salt |
| 1 | tb | Rosemary |
| 1 | tb | Pepper |
| 1 | tb | Crushed red pepper |
INSTRUCTIONS
MARINADE I used to do a lot of legs o' lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd. Grilled 20 minutes on the side (maybe up to 30), you get a nice piece of meat that's well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following: Submerge the sucker for a couple of days. A week isn't too long. I don't thing "low and slow" is the way to go with lamb. I prefer grilling. However, I'd definately try low and slow with mutton. Q'ing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy taste. Posted to bbq-digest Volume 98 Issue 020 by Bruce Baker <bruce.baker@erols.com> on Jan 08, 1998
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