"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for LEG OF LAMB WITH CABERNET SAUCE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, April 17, 2009


1 cup Cranberry juice
1 cup Cabernet Sauvignon
1/4 cup olive oil
2 Tbs. fresh rosemary
2 Tbs. fresh thyme
2 Tbs. shallots, chopped
6 cloves garlic, chopped
1 tsp. black peppercorn
1 leg of lamb, trimmed of fat
1/2 cup parsley, finely chopped
1/2 cup basil, finely chopped
Dijon mustard

Combine juice, wine, oil, rosemary, thyme, shallots, 4 cloves of garlic and peppercorn; rub into lamb; let marinate 2-3 hours. In a small bowl combine parsley, basil and 2 cloves of garlic. Place lamb on grill searing briefly on each side. Cover grill with lid and cook, turning every 5 minutes; after about 15 minutes, put on thin layer of mustard and pat on a coating of herb mixture; total cooking time will be approximately 1 1/2 hours




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