| 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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