| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive13 |
8 |
Servings |
INGREDIENTS
| 8 |
lb |
Leg of lamb, trimmed of fat |
|
|
Boned and butterflied |
| 1/2 |
c |
Fresh lemon juice |
| 6 |
|
Garlic cloves, chopped fine |
| 2 |
T |
Chopped fresh thyme leaves |
| 2 |
T |
Chopped fresh oregano leaves |
| 3 |
T |
Chopped fresh rosemary |
|
|
leaves |
| 1 1/2 |
T |
Coarse salt |
| 1/2 |
c |
Extra-virgin olive oil |
|
|
Freshly-ground black pepper |
|
|
to taste |
|
|
Exotic Chutney, see * Note |
INSTRUCTIONS
Note: See the "Exotic Chutney" recipe which is included in this
collection. Start by placing the leg of lamb in a zip lock bag. In a
bowl whisk together the remaining ingredients and pour it into the bag
with the lamb. Shake the bag well and allow to sit refrigerated for at
least 8 hours and up to 1 day. Preheat your grill. Remove the lamb
from the bag and discard the marinade. Grill the lamb, 5 to 6 inches
from the coals, 10 minutes on each side. The thinner parts of the lamb
will be medium-rare and the thicker parts will be rare. Allow the lamb
to cool to room temperature and serve with the Exotic Chutney on the
side. This recipe yields 8 servings. Recipe Source: COOKING LIVE with
Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD
NETWORK - (Show # CL-9146) Formatted for MasterCook by Joe Comiskey,
aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
02-16-1999 Recipe by: David Ruggerio Converted by MM_Buster v2.0l.
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