"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

B-B-Q LAMB Recipe

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This recipe for B-B-Q LAMB, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  

2 cups dry red wine
3/4 cup soy sauce
1/2 cup extra-virgin olive oil
3 cloves garlic, peeled and minced
1 1/2 cups chopped fresh cilantro
2 fresh or dried bay leaves
1 leg of lamb (6 lb.), boned, butterflied, and fat-trimmed
Cilantro sprigs
Salt and pepper

Directions:
Directions:


1. In a 9- by 13-inch baking dish, mix wine, soy sauce, oil, garlic, chopped cilantro, and bay leaves. Spread lamb open in the marinade and turn to coat. Cover and chill, turning meat occasionally, at least 4 hours or up to 1 day.

2. Lift lamb from marinade (reserve marinade) and lay flat (open) on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part is 135 to 140 for rare, 30 to 45 minutes; thin portions will be well-done. Brush meat occasionally with marinade up until the last 10 minutes of cooking.

3. Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes. Garnish with cilantro sprigs. Thinly slice meat. Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 DAY AHEAD

 

 

 

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