Monday, April 9, 2012

"Pants on Fire" Grilled Lamb

Liar, liar...someone should GRILL these hypocrites.

"Pants on Fire" Grilled Marinated Baby Lamb

The best tasting lamb you'll ever eat...and that's the truth.

1 baby leg of lamb, boned, butterflied 
1/2 cup olive oil
1/4 cup white wine
1/4 cup fresh lemon juice
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground cumin seed
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh rosemary

Trim lamb of tendons and fat.  Cut into 5 or 6 chunks, about ½ lb. each.

Combine remaining ingredients in zip-lock bag (reserve ¼ cup marinade for grilling).  Add lamb chunks.  Marinate overnight.

Heat grill to medium. Grill lamb, turning frequently and basting with reserved marinade, until cooked to medium rare or medium (145°F to 160°F).  Let meat rest, covered with foil, for 10 minutes.  Slice meat.  

Replace black pepper with ground cayenne pepper for a nice little kick.

Tzatziki Sauce
Serve this alongside the lamb

In medium bowl stir together 2 cups plain Greek yogurt, 1 cucumber, seeded and chopped, 2 cloves garlic, 2 Tbsp. white vinegar, 2 Tbsp. olive oil, 1/2 tsp. salt and 1/4 tsp. white pepper

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