| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb |
| 1/2 |
c |
Whole fresh rosemary leaves |
| 3 |
tb |
Chopped mint leaves |
| 6 |
|
Cloves garlic- finely chopped |
| 6 |
tb |
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
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