Re: Grilled leg of lamb

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 good to me. I think unrolling the leg for an outdoor grill is
great for avoiding arguments about doneness. I would differ from Peter
in leaving the thickest parts really rare (_saignant_ sounds better in
French doesn't it). It is so uneven in thickness that some parts will
suit even my MIL, as long as she doesn't get to see all of it.

Rodney Myrvaagnes NYC J36 Gjo/a

"Curse thee, thou quadrant. No longer will I guide my earthly way by thee." Capt. Ahab