INGREDIENTS

INSTRUCTIONS

In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley,
and salt. Mix well to combine. Season both sides of the lamb with  salt
and pepper. Place lamb in a shallow glass or ceramic dish. Pour
marinade over meat, turning to coat. Cover, and refrigerate 4 to 6
hours. Prepare a charcoal or gas grill, arranging coals for indirect
cooking. Lightly coat rack with cooking spray; coals should be hot.
Remove lamb from marinade; pat dry. Place lamb on hottest part of
grill; sear 5 minutes per side. Move lamb to the cooler part of the
grill, and cook 10 minutes. Turn over; cover grill. For medium rare,
cook until an instant- read thermometer registers 140 degrees, 10 to
15 minutes more. Remove from grill, and let lamb rest for 10 minutes
before slicing. Serve.  NOTES : Lamb is a very tender, low-fat meat.
Even the fattiest cuts  have no more than two hundred calories per
three-ounce serving. When  buying lamb, look for firm, pink meat with a
milky white layer of  fat. Avoid buying lamb that is dark purplish or
red with yellowish  fatthese are signs of older meat. Large cuts will
often have a white  membrane called a fell around the meat, which
should be removed  before cooking; the thick layer of fat beneath the
fell should also  be removed. Evan Lobel prepares lamb for grilling by
butterflying  ithe removes the bone and spreads the meat to an equal
thickness for  even cooking. To be sure the lamb is as flat as
possible, he covers  the meat with parchment paper and pounds it with a
meat mallet (you  can also use the bottom of a heavy pan). If you
prefer not to  butterfly the lamb yourself, you can ask your butcher to
do it. The  meat is then marinated for several hours before grilling.
Recipe by: Lobels Butcher Shop, NY, NY.  Posted to bbq-digest by
muddy@ibm.net on Sep 13, 1998, converted by  MM_Buster v2.0l.

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