Text 7013, 66 rader
Skriven 2011-02-11 20:14:38 av Dave Drum (1:18/200.0)
Ärende: Gourmet 813
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Leg Of Lamb w/Rosemary, Garlic & Mustard
 Categories: Lamb/mutton, Wine, Citrus
      Yield: 11 servings
 
      6 lb Boneless leg of lamb;
           - well-trimmed, butterflied
           - to 2" thickness
      8 cl Garlic; peeled, divided
    1/2 c  Whole grain Dijon mustard
    1/2 c  Extra-virgin olive oil
    1/4 c  Dry white wine
      2 tb Fine chopped fresh rosemary
      2 tb Fresh lemon juice
           Nonstick spray
           Fresh rosemary sprigs
           Fresh Italian parsley
           - sprigs
 
  What makes this entrOee so flavorful? Tucking garlic slices
  into the lamb and covering the meat with a puree made of
  garlic, Dijon mustard, rosemary, and lemon.
  
  Open lamb like book on work surface. Using tip of small
  knife, make 1/2-inch-deep slits all over lamb. Thinly slice
  4 garlic cloves. Insert garlic slices into slits in lamb.
  Combine remaining 4 garlic cloves, mustard, olive oil, white
  wine, rosemary, and lemon juice in processor. Blend until
  coarse puree forms. Spread underside of lamb with half of
  puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch
  glass baking dish. Spread remaining puree over top of lamb.
  Cover lamb with plastic wrap and chill overnight.
  
  Let lamb stand at room temperature 2 hours. Coat grill rack
  with nonstick spray and prepare barbecue (medium-high heat).
  Sprinkle lamb generously with salt and pepper on both sides.
  Grill lamb to desired doneness, about 17 minutes per side
  for medium-rare. Transfer lamb to cutting board; let rest 10
  to 20 minutes.
  
  Thinly slice lamb against grain. Overlap slices on platter.
  Sprinkle with salt and pepper. Garnish with fresh herb
  sprigs.
  
  Ingredient tip: Start with a boneless 7-pound leg of lamb.
  When all fat and sinew are trimmed, it will weigh about 6
  pounds.
  
  Bon AppOtit | April 2010
  
  by Sisi and Wil Carroll
  
  Yield: Makes 10 to 12 servings
  
  MM Format by Dave Drum - 15 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)