On Mon, 13 Oct 2014 21:43:02 -0700, sf > wrote:


snip
>
>TRADITION! I used to eat turkey at Christmas too, but after I married
>we looked at each other and said "I don't like turkey enough". So we
>switched to prime rib and Yorkshire pudding for Christmas dinner. I
>love lamb at Easter, but it has been so expensive the last couple of
>years that I had a pork crown rib this year and ham last year. It's
>good, but I want lamb. I think I'm just going to bite the bullet and
>pay up this year. YOLO and I want to BBQ (charcoal grill type BBQ for
>the easily confused) a boneless leg of lamb this coming Easter.

I like lamb but husband doesn't care for it. I can get away with
doing this recipe about once per year.
Recipe courtesy Peter Aitken

GRILLED LAMB

This was easy and really tasty. I used the Australian lamb that Costco
sells
which I think is excellent quality.

Untie a boned leg of lamb and unroll it. Trim off any excess fat (but
leave
the thin layer that's on the outside). Rub both sides with the
following
mixed in a blender or mini-prep:

1 jar Gray Poupon grainy mustard
5 garlic cloves
2-3 TB olive oil
2 TB dried herbs du Provence (I use Penzey's)
Salt, black pepper

Let sit in the fridge overnight or at least several hours. Grill until
medium rare in the thickest parts.

We had this with tabouli, orzo-feta salad, marinated artichoke hearts,
and a
tomato-asparagus-balsamic salad. And a lovely Australian merlot!

Peter Aitken

Janet US