Culinary Gizmodo

Cookin’ and Smiling

Lamb doesn’t have to be gamy!

Been thinking about lamb recently not sure why since most of the time I find it a little gamy.  But here is the only recipe which I’ve been able to consistently make which doesn’t have a gamy taste.  I think it’s the garlic which closes the deal with this Garlic Butter Lamb recipe.

The Ingredients

1 cup (250 ml) red wine
1/2- 3/4 cup (150 ml) soy sauce
1 Tbsp (15 ml)   rosemary leaves, crushed
1 Tbsp (15 ml)  fresh black pepper
6  cloves garlic, crushed
1 Fresh lemon worth of lemon juice
1   half leg of lamb, butterflied

  1. Mix together all of the other ingredients except the lamb. Place the lamb in a bowl or pan, a glass 9 x 13 (22 x 33-cm) pan works well.  Only needs to be in there for 10 minutes prior to cooking.
  2. Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides.
  3. Place lamb on grill. Cook the first side for 20 minutes, basting with the mixed ingredients. Turn the meat over and cook another 20 minutes.

TIP: After 10 minutes on the second side, start checking for how well the meat is cooked. Contrary to many people’s ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve.

I hope you find this recipe to be a consistent hit for you.

Nostrovia! ~e

Sat, July 10 2010 » Recipes