CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Lamb, Meats, Roast |
3 |
Servings |
INGREDIENTS
7 |
|
Leg of lamb |
3 |
c |
Dry red wine |
1/2 |
c |
Olive oil |
2 |
|
Thin sliced onions |
1 |
|
Thin sliced carrot |
1 |
T |
Dried thyme |
6 |
|
Parsley stems |
2 |
|
Crumbled bay leaves |
2 |
|
Minced garlic cloves |
2 |
t |
Salt |
1/2 |
t |
Pepper |
INSTRUCTIONS
Have butcher bone, butterfly and pound the lamb to an even thickness.
Make the marinade; in a large ceramic dish combine the wine, oil,
onions, carrot, thyme, parsley, bay leaves, garlic, salt and pepper.
Add the lamb, and let it marinate, covered and chilled, turning it
occasionally, for 1-2 days. Drain the lamb, pat it dry and fit it into
a grill basket which will keep it flat while cooking. Broil the lamb
under a preheated broiler 3 inches from the heat for 10 minutes on
each side for medium-rare meat, or until a meat thermometer registers
140 degrees. Transfer the lamb to a cutting board, let it stand for 10
minutes and carve it diagonally. Arrange the slices on a heated
platter.
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