| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Leg of lamb; boned |
| 4 |
|
Cloves garlic; minced |
| 2 |
tb |
Fresh picked rosemary |
| 1 |
tb |
Salt |
| 2 |
tb |
Black pepper |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Mix last five ingredients well and rub on leg of lamb. Rub lamb vigorously.
Cover and refrigerate overnight.
Prepare a wood or charcoal fire and let it burn down to embers. Grill lamb
for 18 minutes on one side and 14 minutes on the second side. Let rest for
10 minutes before slicing. Serve with grilled ratatouille and basil.
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
Recipe by: GRILLIN'& CHILLIN' SHOW #GR3621 Posted to MC-Recipe Digest V1
#673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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