Bastille Day Grilled Lamb With Rosemary Recipe

Ingredients

1 large clove garlic, minced
1 tbsp fresh rosemary, minced
1 tbsp olive oil
2 tsp white wine vinegar
2 tsp dijon mustard
1/2 tsp salt
1 1/2 lb leg of lamb*
1 freshly ground black pepper


Directions

*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you're cooking for a larger group, use the entire
leg.

1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.

2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)

3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.

Nutrition information per serving: 290 calories, 355 mg sodium, 14 g
fat, 0.5 g carbohydrates, 120 mg cholesterol, 39 g protein.

Source: Chicago Tribune July 10, 1996


Servings: 4 servings

 

 

Bastille Day Grilled Lamb With Rosemary Recipe brought to you by Recipe Ideas


Categories: Grilling; Lamb; Meat


The History of Recipes

Experts have proved the existance of recipes far back into distant history, in fact as far back into history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these early cook books were just very simple pictorial recipes for food preparation.

Later, there were a couple of interesting cookery books which were published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these have no connection with the indian food that we all know today, but rather accounts of the types of food prepared by the cooks of the nobility of the period.

By the time we get to the 20th century, cookery books are increasing in popularity mostly as a result of increased literacy, people having increased leisure time and being a little richer.

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We hope you enjoy this Bastille Day Grilled Lamb With Rosemary recipe.

 


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