335clone
01-21-2009, 03:43 PM
We did Mediteranian last night.
Took a boneless leg of lamb and cubed it. It takes a while because you have to cut out all the fat and connective tissue.
Marinate in a concoction of Pomegranite juice, Merlot, garlic and fresh mint for 2 days.
Skewer the lamb with chunks of onion.
Grill until med rare. DO NOT over cook.
Now the critical part. After it comes off the grill, slather it with a gremelad (sp) which I really don't have the recipe for but it contains olive oil and garlic. What else the wife puts in I can't say, so you might want to look up some recipes on the net.
Serve with couscous laden with golden raisins, dried cranberries and a few pine nuts.
Man, that was good. drool0
Took a boneless leg of lamb and cubed it. It takes a while because you have to cut out all the fat and connective tissue.
Marinate in a concoction of Pomegranite juice, Merlot, garlic and fresh mint for 2 days.
Skewer the lamb with chunks of onion.
Grill until med rare. DO NOT over cook.
Now the critical part. After it comes off the grill, slather it with a gremelad (sp) which I really don't have the recipe for but it contains olive oil and garlic. What else the wife puts in I can't say, so you might want to look up some recipes on the net.
Serve with couscous laden with golden raisins, dried cranberries and a few pine nuts.
Man, that was good. drool0