Ahouxf.129
net.cooks
utcsrgv!utzoo!decvax!duke!chico!harpo!npois!houxi!houxf!rosin
Tue Feb 16 09:05:46 1982
Barbequed Lamb
Plucked this gem out of the New York Times many years ago.  The cooking
instructions are amazing - the meat never fails to end up thoroughly
cooked and beautifully pink and delicious.
================================================================================
               Barbequed Butterfly Lamb

1 4-5 lb. leg of lamb
1 tsp coarsely cracked pepper
4 cloves garlic, sliced
2 tbsp vinegar
1/2 cup red wine
1/2 cup olive oil
2 bay leaves
1/2 tsp dried tarragon
2 tsp salt

Have leg of lamb butterflied - or do it yourself.
(Cut it off the bone so it approximates a single slab of meat. Should end
up no more than 2" thick at any point. Will not come out as one neat piece.)
Spread lamb flat in glass or porcelain lined dish.
Sprinkle with pepper and garlic. Add remaining ingredients.
Marinate in refrigerator 24hrs. before cooking.
Remove from marinade and barbeque over very hot coals 6 minutes each side.
Baste with marinade each time it is turned.  Should be charred.
Reduce intensity of heat (raise grill or spread coals) and barbeque
6-7 minutes longer on each side, for total 25 minutes for medium rare.
Slice and serve. Great in pita or with rice.

-----------------------------------------------------------------
gopher://quux.org/ conversion by John Goerzen <[email protected]>
of http://communication.ucsd.edu/A-News/


This Usenet Oldnews Archive
article may be copied and distributed freely, provided:

1. There is no money collected for the text(s) of the articles.

2. The following notice remains appended to each copy:

The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996
Bruce Jones, Henry Spencer, David Wiseman.