This was easy and really tasty. I used the Australian lamb that Costco sells which I think is excellent quality.
Untie a boned leg of lamb and unroll it. Trim off any excess fat (but leave the thin layer that's on the outside). Rub both sides with the following mixed in a blender or mini-prep:
1 jar Gray Poupon grainy mustard 5 garlic cloves 2-3 TB olive oil 2 TB dried herbs du Provence (I use Penzey's) Salt, black pepper
Let sit in the fridge overnight or at least several hours. Grill until medium rare in the thickest parts.
We had this with tabouli, orzo-feta salad, marinated artichoke hearts, and a tomato-asparagus-balsamic salad. And a lovely Australian merlot!
Sounds great! Back at you...
2 cloves garlic, mashed or minced 1T soy 1T chili paste w/garlic 1t rice vinegar 2t sesame oil
"sf" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Peter Aitken said:
This was easy and really tasty. I used the Australian lamb that Costco sells which I think is excellent quality.
Untie a boned leg of lamb and unroll it. Trim off any excess fat (but leave the thin layer that's on the outside). Rub both sides with the following mixed in a blender or mini-prep:
1 jar Gray Poupon grainy mustard 5 garlic cloves 2-3 TB olive oil 2 TB dried herbs du Provence (I use Penzey's) Salt, black pepper
Let sit in the fridge overnight or at least several hours. Grill until medium rare in the thickest parts.
We had this with tabouli, orzo-feta salad, marinated artichoke hearts, and a tomato-asparagus-balsamic salad. And a lovely Australian merlot!
Sounds great! Back at you...
2 cloves garlic, mashed or minced 1T soy 1T chili paste w/garlic 1t rice vinegar 2t sesame oil
Your oriental flavors sound interesting. I will keep it in mind.
-- Peter Aitken
Remove the [censored] from my email address before using.
