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Re: Boneless leg of lamb
[Re: Peanut21]
#10280
11/06/2009 08:45 AM
11/06/2009 08:45 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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I like to insert garlic slices & fresh rosemary in slits in the meat the day before... (wrap in plastic wrap and place in the fridge overnight)... season with S&P, and then grill on Weber over medium heat to medium rare... slice thin on the bias like a big old steak... and serve with mint jelly...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Boneless leg of lamb
[Re: contessa]
#10283
11/06/2009 06:57 PM
11/06/2009 06:57 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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AH HA! That's what I forgot! LOTS of fresh chopped mint leaves rubbed all over the leg while marinading in the fridge! I knew there was something missing when I wrote it down... <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Boneless leg of lamb
[Re: Leagle49]
#10287
11/07/2009 07:18 PM
11/07/2009 07:18 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Basking Ridge, NJ Southold, NY...
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Leagle49 said: Once I've made a recipe a time or two, I rarely measure any more. Me too... and to try and guesstimate proportions to actually write them down is difficult! A lot of my recipes go by the "that looks like enough" method! same with cooking times... I usually just know when they are done by looking at them... (not for meat though, I always use a meat thermometer!)
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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