BARBECUED LAMB ROAST
1 (3-pound) leg of lamb, boned and butterflied
Dried thyme
Garlic powder
Powdered rosemary
Pepper
16 cherry tomatoes
16 mushroom caps, steamed 2 to 3 minutes
16 asparagus spears, steamed 3 to 5 minutes
Fresh parsley for garnish
Fresh lemon wedges for garnish
Have butcher remove bone from leg of lamb and open roast; season with thyme, garlic powder, rosemary and pepper. Allow to stand at room temperature for about 1 hour before grilling.
Build a medium-hot fire in a grill. Grill lamb 4 inches from heat, turning every 10 minutes, for 30 to 40 minutes for rare, 40 to 50 minutes for medium and 50 to 60 minutes for well done. Place on a carving platter and let set 10 minutes.
Carve into diagonal slices. Arrange tomatoes, mushrooms and asparagus. Garnish with parsley and lemon wedges.
VARIATION:
TO OVEN ROAST:
Arrange lamb on rack in roasting pan. Cook 15 minutes at 450 degrees F; reduce heat to 350 and roast approximately 1 1/4 hours, or until lamb reaches desired doneness. Baste frequently.
Servings: 8
Source: Don't Eat Your Heart Out Cookbook by Joseph C. Piscatella
1 (3-pound) leg of lamb, boned and butterflied
Dried thyme
Garlic powder
Powdered rosemary
Pepper
16 cherry tomatoes
16 mushroom caps, steamed 2 to 3 minutes
16 asparagus spears, steamed 3 to 5 minutes
Fresh parsley for garnish
Fresh lemon wedges for garnish
Have butcher remove bone from leg of lamb and open roast; season with thyme, garlic powder, rosemary and pepper. Allow to stand at room temperature for about 1 hour before grilling.
Build a medium-hot fire in a grill. Grill lamb 4 inches from heat, turning every 10 minutes, for 30 to 40 minutes for rare, 40 to 50 minutes for medium and 50 to 60 minutes for well done. Place on a carving platter and let set 10 minutes.
Carve into diagonal slices. Arrange tomatoes, mushrooms and asparagus. Garnish with parsley and lemon wedges.
VARIATION:
TO OVEN ROAST:
Arrange lamb on rack in roasting pan. Cook 15 minutes at 450 degrees F; reduce heat to 350 and roast approximately 1 1/4 hours, or until lamb reaches desired doneness. Baste frequently.
Servings: 8
Source: Don't Eat Your Heart Out Cookbook by Joseph C. Piscatella
MsgID: 3144652
Shared by: Micha in AZ
In reply to: Recipe: Recipes to Celebrate National Grilling M...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Recipes to Celebrate National Grilling M...
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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