| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Meat | 8 | Servings |
INGREDIENTS
| 8 | lb | Lamb leg, boned and |
| butterflied | ||
| 1 1/4 | c | Olive oil |
| 1/4 | c | Worcestershire Sauce |
| 2 | Cloves Garlic, diced or | |
| more | ||
| 3/4 | c | Soy sauce, light |
| 2 | T | Dry mustard |
| 1/4 | c | Red wine vinegar |
| 1 1/2 | T | Parsley, chopped |
| 1/3 | c | Lemon juice |
INSTRUCTIONS
From: auntie_e@prodigy.com (MRS ELAINE RADIS) Date: Thu, 4 Jul 1996 06:34:30, -0500 1. Mix ingredients together. Marinate butterflied lamb roast overnight, or at least 4 hours, basting as needed. Cook over hot grill, baste as needed. 2. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb. NOTE: This is Lois' recipe and is ALWAYS served at our annual July 4th BBQ. Make sure you have plenty of fresh butter and sugar corn and fresh tomatoes sliced; drizzled with olive oil and a good wine vinegar; splendid! Elaine's note...that does not say butter AND corn, but BUTTER AND SUGAR CORN...a kind...with yellow and white kernels, and NOT traiff, <g>! SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. JEWISH-FOOD digest 229 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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