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Armenian BBQ Lamb
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Submitted by:
Jimmy |
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This lamb dish is easy to make and has a great flavor after the 24 hour marination time. |
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INGREDIENTS:
- 4 pound(s) , Leg of Lamb Deboned and Butterflied
- 10 large , Garlic Cloves Sliced in Half
- 1/2 cup(s) , Olive Oil
- 1/2 cup(s) , Onion Chopped
- 1/2 cup(s) , Tomato Sauce
- 1/4 cup(s) , Fresh Parsley Chopped
- 1 teaspoon(s) , Salt
- 1 teaspoon(s) , Dried Marjoram Crushed
- 1 teaspoon(s) , Dried Thyme Crushed
- 1/2 teaspoon(s) , Pepper
- 2 large , Garlic Cloves Minced
- 1/4 cup(s) , Lemon Juice
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| Instructions: |
Have butcher prepare the lamb. Using a sharp knife, make slits into the lamb at regular intervals all around the meat. Insert half a garlic clove into each slit.
Prepare marinade. Place lamb in a large gallon size self-sealing plastic bag or in a covered non-reactive bowl. Pour marinade into bag or bowl, seal, and place in the refrigerator to marinate for at least 24 hours. Turn bag or lamb over every six hours.
Remove lamb from refrigerator for an hour before grilling. When grill is hot, pour off marinade into a small saucepan and reserve.
Grill lamb at a medium temperature. As the lamb is of various thicknesses, it is helpful to use a meat thermometer and test the temperature in several places, always towards the center of the meat. The lamb is ready, depending on your taste, at the following internal temperatures: 140° = rare, 160° = medium, 170° = well done.
When the lamb is cooked, heat marinade while you slice lamb. Pour heated marinade over the slices to serve. |
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