Re: The Lamb Breast
- From: "Brick" <hrbricker@xxxxxxxxxxxxxxxxx>
- Date: Mon, 2 Mar 2009 03:30:17 GMT
On 1-Mar-2009, Janet Wilder <kellypoodle@xxxxxxxxx> wrote:
The lamb is on the cold side of the gas grill. I have some hickory
chunks wrapped in foil with a tiny hole on the hot side. The temp is
just at 240° F. I put a heavy-duty foil pan under the lamb to catch the
drippings.
This morning I made a paste of about a head of garlic, dried rosemary,
black pepper and a little coarse salt bound with some olive oil. I
rubbed it into the lamb breast and let it sit wrapped in foil at room
temp for a couple of hours.
Lentils are boiling for a veggie-lentil salad to go with the lamb.
(recipe for salad upon request)
I will report the results. We have hours to go. Wish me luck!
Sounds like you have it under control Janet. I'm eager to hear
how it turns out.
--
Brick WA7ERO (Youth is wasted on young people)
.
- References:
- The Lamb Breast
- From: Janet Wilder
- The Lamb Breast
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