| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb |
| 1/2 |
c |
Whole fresh rosemary leaves |
| 3 |
T |
Chopped mint leaves |
| 6 |
|
Cloves garlic- finely |
|
|
chopped |
| 6 |
T |
Vanilla extract |
| 1 |
pt |
Vanilla yogurt with active |
|
|
cultures |
INSTRUCTIONS
Well, here are some recipes. I just finished parousing my
Mother-in-Law's copy of Food & Wine (12/97). Thought to share some
that caught my eye. Radiation treatment are on there way...Haven't
lost my hair, yet. :) Shalom and good eatn'. Mix all marinade
ingredients in a bowl and evenly coat leg of lamb on both sides. Place
in a baking dish to marinate 24-48 hours refrigerated. The active
culture will help tenderize the meat. Before grilling remove most of
the marinade and allow lamb to rest outside of the refrigerator until
it reaches room temp. Grill over moderately hot coals until medium
rare, about 12 minutes per side. Let rest about 10 minutes before
slicing thinly and serving. A mint au jus goes nicely with this
recipe. Posted to JEWISH-FOOD digest V97 #335 by Sara Sutherland
<msuther@gte.net> on Dec 28, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”