| 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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