Subject: RECIPE: Leg of lamb with rosemary and tomato
From: faigin@sdcrdcf (Daniel P. Faigin)
Date: 5 Sep 86 18:12:29 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE LEG-OF-LAMB-1 M "21 May 86" 1986
.RZ "GRILLED BUTTERFLIED LEG OF LAMB" "Leg of lamb with rosemary & tomato baste"
My wife and I have used this recipe a number of times, and have
found that the marinade, in and of itself, is excellent for any
type of lamb.
.IH "Serves 6\-8"
.IG "4\-5 lbs" "leg of lamb," "2 kg"
butterflied
.IG "2 tsp" "salt" "5 ml"
.IG "2" "garlic cloves,"
chopped
.IG "1 cup" "olive oil" "250 ml"
.IG "2" "lemons,"
juiced
.IG "1/3 cup" "tomato paste" "80 ml"
.IG "2 tsp" "rosemary" "10 ml"
.IG "\(12 tsp" "black pepper," "2.5 ml"
ground coarse
.IG "\(12 tsp" "marjoram" "2.5 ml"
.IG "\(12 tsp" "oregano" "2.5 ml"
.IG "\(12 tsp" "savory" "2.5 ml"
.PH
.SK 1
Have the butcher butterfly the leg of lamb, or do it yourself.
.SK 2
Combine all remaining ingredients in a glass, enamel, stainless,
or plastic container, and beat with a whisk or fork until
combined. It takes a few minutes.
.SK 3
Add the lamb, turning it to make sure it is coated on all sides.
Marinate two hours at room temperature, or overnight in the
refrigerator.
Check occasionally to make sure that it is still coated with the
marinade, and re-cover as necessary.
.SK 4
Grill outside, or broil inside at 
.AB "8 inches" "20 cm"
from the flame for 15 minutes on each side, brushing occasionally with the
marinade.
.SK 5
Serve sliced thin (hot) with the rest of the marinade, heated.
.NX
This also makes wonderful sandwiches if there are any leftovers.
.SH RATING
.I Difficulty:
easy.
.I Time:
several hours marinating, 30 minutes cooking.
.I Precision:
approximate measurement OK.
.WR
Daniel Faigin and Karen Davis
System Development Corporation (A Burroughs Company)
Santa Monica, California
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[email-masked]