Joined: 29 Oct 2006
Location: Heaven, actually.
|Posted: Fri Jul 04, 2008 9:35 pm Post subject: Butterflied Lamb Leg
|Hamburger scare? Pshaw!
I made just enough lamb for two, but you can adjust it all as needed:
1 1/2 lbs butterflied lamb leg meat, trimmed very, very well
2 cloves garlic, pasted
2 tablespoons ground cumin
Zest of 1 lemon
1 teaspoon fresh ground black pepper
1 cup plain yogurt
1 tablespoon kosher salt, more to taste at finish
juice of one lemon-- reserved
Place in a zippy bag, marinate overnight. Remove the meat from the marinade and let excess fall away...no need to dry the meat- it makes a yummy coating. Grill over a very hot grill for just a few minutes each side (3-ish or less). Pour lemon juice over the meat upon serving.
(The yogurt has enzymes that tenderize the meat so well that overcooking the meat would be a gross injustice. It works fabulous for chicken, too.)
I am serving mine tonight with marinated cucumber salad, grilled mushrooms and Hood Strawberry (spelt) shortcakes.
Here's to liberty!!
There is only one way to die- With a full stomach and a good tan.