| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Red pepper flakes |
| 1 |
|
Shallot; minced |
| 1 |
tb |
Chopped garlic |
|
|
Freshly ground black pepper to taste |
| 2 |
ts |
Salt |
| 1/4 |
c |
Olive oil |
| 5 1/2 |
lb |
leg of lamb; trimmed boned and butterflied |
INSTRUCTIONS
In a bowl, whisk together the red wine vinegar, Worcestershire sauce, red
pepper flakes, shallot, garlic, pepper and salt. Whisk in the olive oil.
Trim as much remaining fat as possible from lamb and in a shallow dish
spread oil mixture over both sides of it.
Prepare grill or heat grill pan over medium heat. Bring lamb to room
temperature and grill on an oiled rack set 5 to 6 inches over glowing coals
10 to 12 minutes on each side, or until meat thermometer registers 140
degrees, for medium rare meat. Alternatively, lamb can be grilled on a
grill pan for about the same amount of time per side. Transfer lamb to a
cutting board and let stand 10 minutes. Serve lamb thinly sliced across the
grain, with relish.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8933 Posted to MC-Recipe Digest V1 #721 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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