s LEG OF LAMB WITH ROSEMARY AND TOMATO PASTE **
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s LEG OF LAMB WITH ROSEMARY AND TOMATO PASTE **
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Ingredients
1 2 tsp oregano 1/2 tsp savory |
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Instructions *** 11-19-06 good *** My wife and I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb. (Serves 68) 45 lbs leg of lamb, butterflied 2 tsp salt 2 garlic cloves, chopped 1 cup olive oil 2 lemons, juiced 1/3 cup tomato paste 2 tsp rosemary 1/2 tsp black pepper, ground coarse 1/2 tsp marjoram Have the butcher butterfly the leg of lamb, or do it yourself. Combine all remaining ingredients in a glass, enamel, stainless, or plastic container, and beat with a whisk or fork until combined. It takes a few minutes. Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade, and re-cover as necessary. Grill outside, or broil inside at 8 inches from the flame for 15 minutes on each side, brushing occasionally with the marinade. Serve sliced thin (hot) with the rest of the marinade, heated. NOTES This also makes wonderful sandwiches if there are any leftovers. RATING Difficulty: easy. Time: several hours marinating, 30 minutes cooking. Precision: approximate measurement OK. CONTRIBUTOR Daniel Faigin and Karen Davis System Development Corporation (A Burroughs Company) Santa Monica, California Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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