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Grilled Butterflied Leg of Lamb

April 4, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


1 (5 to 6 Lb.) boneless leg of lamb

1/3 c. olive oil

1/2 c. fresh lemon juice

2 Tbs. finely minced garlic

1 Tbs. minced fresh rosemary leaves

Salt and freshly ground black pepper to taste

How to:

1. Combine the marinade ingredients in a large bowl.

2. Add the lamb and coat well with the marinade.

3. Cover and refrigerate for 6 to 8 hours, turning occasionally.

4. Reserve the marinade.

5. Oil the grill to prevent sticking

6. Grill the lamb over medium-hot coals, four inches from the heat source, for 50-60 minutes, turning every 15 minutes.

7. Brush often with the reserved marinade.

8. Remove the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes.

9. Slice the meat thinly on the diagonal and arrange on a platter and sprinkle with parsley.

10. Garnish with rosemary sprigs.

Serves 12

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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