"Pants on Fire" Grilled Lamb

http://www.nytimes.com/2012/04/09/opinion/taking-credit-where-none-is-due.html?_r=1&ref=politics


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.  

Tip:

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