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@@@@@ Now You're Cooking! Export Format New Zealand Lamb none 1 boneless leg of lamb 1/2 cup lemon juice 1/2 cup oil 1/2 cup white wine 1 teaspoon crushed garlic 1 teaspoon salt 1 teaspoon dried rosemary 1 teaspoon pepper 1 tablespoon red pepper flakes Marinate in the fridge for a good long while. A week isn't too long. Grill in a Webber kettle with the lid on and the vents almost closed, 15-20 minutes on each side. A leg of lamb is great for a crowd. Because the thickness is quite uneven, some parts will be well done while others are medium rare. Who says you can't please all the people all the time! - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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