Monday, November 8, 2010

Grilled Lamb Recipe


5-6 lb. leg of lamb
8 oz. sour cream
1 t. salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 crushed garlic clove
2 teaspoon dried parsley


Combine sour cream and last five ingredients. Apply mixture on each sides of lamb. Lay on cookie sheet. Cover loosely. You need to refrigerate this for 4 hrs. Bring to room temperature 60 minutes ahead of cooking. The next thing you need to do grill lamb about to 4 inches from white hot coals. 20 minutes on every side. Leave grilled lamb10 minutes before carving. This recipe is making for 8 serves.

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