| 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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