On Thu, 20 Nov 2008 20:23:08 -0700, Gloria P >
fired up random neurons and synapses to opine:

>No, I DO like lamb with or without mint. I especially like lamb roast
>which has been pierced and had lots of garlic slivers inserted.

Then you'd love my favorite shishkebab - good for lamb or beef:

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Shishkebab Marinade

barbecue

1 cup salad oil
1/2 cup lemon juice
2 teaspoons salt
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon pepper
2 cloves garlic; minced
1 cup onion; chopped
1/2 cup parsley; snipped

Mix ingredients together and marinate shishkebab meat overnight in a
ziploc bag in a bowl in the refrigerator, turning bag whenever you
think of it.

Thread meat and vegetables on a skewer and grill, basting occasionally
with marinade.

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Contributor: Better Homes and Gardens

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"