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Leg of Lamb

LEG OF LAMB (Boneless)

Ingredients:

  • 3/4 cup each dry red wine and soy sauce
  • 4 large cloves of garlic, crushed
  • 1 tablespoon coarsely ground black pepper
  • 10 tablespoons coarsely chopped flat-leaf parsley
  • 1 butterflied leg of lamb (about 4 to 5 pounds)

 

Preparation:

  1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
  2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

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