| 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 | tb | Chopped fresh thyme leaves |
| 2 | tb | Chopped fresh oregano leaves |
| 3 | tb | Chopped fresh rosemary leaves |
| 1 1/2 | tb | 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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