Lois' leg of lamb marinade and barbecue
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Lamb leg; boned and butterflied |
| 1¼ | cup | Olive oil |
| ¼ | cup | Worcestershire Sauce |
| 2 | Cloves Garlic; diced (or more) | |
| ¾ | cup | Soy sauce; light |
| 2 | tablespoons | Dry mustard |
| ¼ | cup | Red wine vinegar |
| 1½ | tablespoon | Parsley; chopped |
| ⅓ | cup | Lemon juice |
Directions
From: auntie_e@... (MRS ELAINE RADIS) Date: Thu, 4 Jul 1996 06:34:30, -0500 1. Mix ingredients together. Marinate butterflied lamb roast overnight, or at least 4 hours, basting as needed. Cook over hot grill, baste as needed.
2. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb.
NOTE: This is Lois' recipe and is ALWAYS served at our annual July 4th BBQ. Make sure you have plenty of fresh butter and sugar corn and fresh tomatoes sliced; drizzled with olive oil and a good wine vinegar; splendid! Elaine's note...that does not say butter AND corn, but BUTTER AND SUGAR CORN...a kind...with yellow and white kernels, and NOT traiff, <g>! SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
JEWISH-FOOD digest 229
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .