| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb (8-9 lb) |
|
|
Salt & pepper |
| 1 |
c |
Dry red wine |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Fennel seeds |
| 2 |
tb |
Minced garlic |
| 2 |
ts |
Dried thyme |
| 2 |
ts |
Ground cumin |
| 1 |
|
Crumbled bay leaf |
| 2 |
tb |
Butter |
INSTRUCTIONS
Have the butcher butterfly the leg of lamb or do it at home. Cut the
meat, leaving it in one piece, so it will lie flat on the grill.
Preheat broiler or charcoal grill. Prepare lamb for grilling; lay it
out flat & sprinkle it on all sides with salt & generous quantity of
pepper. Combine in a bowl all of the remaining ingredients except
butter & blend them well. Place lamb in a dish large enough to hold
it. Pour the marinade over the meat & turn & rub the lamb so it is
evenly coated. It is not essential to refrigerate before cooking, but
if it has been, let it return to room temperature. Remove lamb from
marinade & place it flat on the grill, or if oven broiler is used,
place the lamb under it 4-5" from the source of heat. Reserve the
marinade. Cook the lamb on the grill or under the broiler about 10
minutes. Turn & cook another 10 minutes for rare meat; for med or
well done, cook longer according to taste. Meanwhile, transfer the
marinade to a saucepan, simmer for about 3 minutes & add the butter.
Transfer lamb to a baking dish & pour the marinade over it. Cover
loosely with foil & let the meat rest in a warm place for 10-15
minutes. Slice meat thin & serve with pan gravy.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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