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Ackerman's Lamb Puree Marinade

none

4 tablespoons roasted garlic
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper

I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temperature was 130F (medium rare). This was adapted from the Gotham Bar and Grill Cookbook (ISBN 0- 385-48210-8). - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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