Rain rain rain

So here it is Monday and it is starting off the same as every other day this Memorial Day weekend. That’s not stopping me I did a dry rub on a small brisket yesterday, took it out this morning, made my mopping sauce , got the chips smoking and its on the grill. Now kick back, listen to some music and relax, time is in charge now. Pictures later.

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Grilled Lamb with Lemon and Garlic

Grilled Lamb with Lemon and Garlic

To be trendy Gluten Free

 

Ok spring has officially hit us although the last two days have been in the 40s and raw I managed to cook this over the weekend when the weather was warmer, wet but warmer and it was not only easy but good. This coming from someone who used to grill all year round. You would see my little shoveled path to the grill on the deck. Another sign of spring besides those horny little peepers in the pond across the street is a permanent shelf space reserved for asparagus.

Anyway this was easy and definitely a do it again I did add my version of Tzatziki Sauce

This was a Lyn find, with a batting of the eyes and a simple do you think you could make this? From : theperfectpantry.com recipes

Serves 8.

Steve Note:  I had a smaller piece of lamb about 1 lbs. so cut everything in half. Oh on cooking check it at 5 minute on side 2.

Ingredients

  • 2-1/2 lb boneless butterflied leg of lamb (a bit larger or smaller won’t make a difference)
  • 1/2 cup plain yogurt (I use nonfat)
  • Zest of 1 lemon
  • 4 cloves garlic, peeled and sliced
  • 1/4 tsp chopped fresh rosemary & or oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 3 Tbsp extra-virgin olive oil (try to find a fruity oil)

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How:

Remove the lamb from the refrigerator. Dry with a paper towel and set aside while you make the marinade.

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In a large bowl, combine remaining ingredients and mix well. Add the lamb to the bowl, and massage to coat completely with the marinade. Transfer the meat and all of the marinade to a large ziploc plastic bag. Squeeze the air out of the bag, seal, and flatten the lamb so the marinade coats the entire piece of meat. Refrigerate for at least 12 hours, or up to 2 days (the longer, the better).

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To cook, heat a grill to 500°F. While the grill is heating, take the lamb out of the refrigerator and let it come to room temperature. Wipe off all of the marinade, and discard. If necessary to create a uniform thickness (it usually is not), run some long metal skewers through the meat to hold it flat on the grill. When the grill is hot, cook the lamb for 5 minutes on the first side. Turn, and cook for 10 minutes on the second side. Then, remove the lamb from the grill and take its temperature with an instant-read thermometer inserted into the thickest part; if the temperature registers 125F (for rare lamb), remove the meat from the grill, and if not, put the meat back on the grill for a minute or two.

Remove from the heat and let the meat sit for at least 10 minutes before slicing. The thicker parts will be rare; the thinner parts will be more well done.

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