| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Butterflied leg of lamb |
| 1 |
c |
Wine vinegar |
| 1 |
c |
Corn oil |
| 1/2 |
t |
Seasoned salt |
| 1/2 |
t |
Coarse ground pepper |
| 2 |
t |
Dry mustard |
| 1 |
c |
Honey |
| 1 |
|
Onion, sliced & separated |
INSTRUCTIONS
Place lamb in large bowl. Mix together vinegar, oil, salt, pepper,
mustard & honey in 1 quart bowl; pour over meat. Add onion slices.
Cover & refrigerate meat overnight or 12 hours, turning occasionally.
Let stand at room temperature 1 hour before grilling. Drain lamb,
reserving marinade & onions. Grill lamb 1- 1 1/2 hours, brushing with
marinade. Place onion slices in foil pouch; place on grill during last
10-15 minutes. Serve as side dish. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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