|
|
|
Forums39
Topics41,227
Posts335,033
Members27,406
| |
Most Online4,574
Jan 5th, 2026
|
|
|
Posts: 32
Joined: April 2017
|
|
|
13 members (connie, leslieridler, Rover, Anniemas, mez, kaugens, boucharda, David, RW, SharonfromSXM, Wingman, 3 invisible),
302
guests, and
183
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
YEAH! that's the basic recipe I use too...
We have lots of peppermint plants around the property and I will use them in the marinade also...
But I bone out the leg of lamb myself, then butterfly...
Let it marinade overnight, and then roll it back up (with a bunch of peppermint leaves & chopped garlic inside) and tie with butchers twine to make a round roast...
Roast at about 325F with a thermometer with point in the center til about 150F...
Lamb is one meat I like a little more done than rare...
along with tuna/swordfish steaks & pork...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
|
|
|
