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.
Serve this alongside the lamb