Monday, May 30, 2011

SPRING LAMB

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




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3 comments:

  1. Main Line SportsmanMay 30, 2011 at 1:29 PM

    Excellent....I like the Miller can in that shot...

    ReplyDelete
  2. AnonymousMay 30, 2011 at 7:28 PM

    Oh yeah! I did a pork shoulder on the weekend. Hurray for meat!

    ReplyDelete
  3. AnonymousJune 1, 2011 at 4:48 PM

    one word: yummm!

    ReplyDelete