|
Mike's Lamb
Puree Marinade
Did a garlicky/minty leg of lamb in the smoker yesterday and
it came out so
good I thought I'd share with the porch. Rather than insert slivers of
garlic into the meat and apply a rub to the surface, I applied an herb puree
to the inside of a boned, butterflied leg and rolled and tied it up. You
can do it either way, the more garlic, the better!
Submitted by Michael Roach 1/2003
Mike's Lamb Puree Marinade
Amount Measure Ingredient Preparation Method
4 tablespoons garlic roasted
3 tablespoons Italian parsley finely chopped
2 tablespoons fresh mint finely chopped
1 tablespoons fresh thyme finely chopped
1 1/2 teaspoon fresh rosemary finely chopped
1 teaspoon salt
1 teaspoon black pepper freshly ground
I rubbed the outside with oil, salt and pepper. Cooked at about 250F with
cherry wood until internal temperature was 130F (medium rare).
| 
