FOR THE FIRST BIG COOK OUT OF THE SEASON ON MEMORIAL DAY WEEKEND, I LARDED A LEG OF LAMB WITH ROSEMARY AND GARLIC, MARINATED IT IN OLIVE OIL AND LEMON (FOR 36 HOURS) AND SLOWLY ROTISSERIED IT ON THE WEBER. IT WAS SERVED WITH A MINT PESTO AND PLENTY OF ROSE.
TOOLS OF THE TRADE
3 comments:
Excellent....I like the Miller can in that shot...
Oh yeah! I did a pork shoulder on the weekend. Hurray for meat!
one word: yummm!
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