Monday, May 30, 2011

SPRING LAMB

FOR THE FIRST BIG COOK OUT OF THE SEASON ON MEMORIAL DAY WEEKEND, I LARDED A LEG OF LAMB WITH ROSEMARY AND GARLIC, MARINATED IT IN OLIVE OIL AND LEMON (FOR 36 HOURS) AND SLOWLY ROTISSERIED IT ON THE WEBER. IT WAS SERVED WITH A MINT PESTO AND PLENTY OF ROSE.
TOOLS OF THE TRADE




3 comments:

Main Line Sportsman said...

Excellent....I like the Miller can in that shot...

wholelarderlove.com said...

Oh yeah! I did a pork shoulder on the weekend. Hurray for meat!

Anonymous said...

one word: yummm!