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Janet Chanatry
Cooking with Janet Chanatry

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  • ROAST LEG OF BUTTERFLIED LAMB WITH ROSEMARY & GARLIC

    INGREDIENTS:

    ~ 4-5 Lb. Boned & Butterflied Leg Of Lamb
    ~ Garnish: 6 Sprigs Fresh Rosemary
    ~ 1 Small Onion, Finely Chopped
    ~ 6 Cloves Garlic, Minced
    ~ 2 Tsp. Dried Rosemary
    ~ Pared Rind And Juice Of 1 Lemon
    ~ 1 Cup Red Wine
    ~ 1 Tsp. Salt

    PREPERATION:

    Combine marinade ingredients in a glass or stainless steel dish (avoid aluminum), just large enough to accommodate the lamb. Place the meat in the marinade, turn to coat all sides, cover the dish with plastic wrap and refrigerate for 24 hours. Turn lamb occasionally. When preparing the meal, preheat the broiler; broil meat about 4 inches from the flame. Broil 15 to 20 minutes on each side or until a meat thermometer reads 145 degrees for medium-rare and 150 for medium. Brush lamb with marinade frequently during broiling. Garnish with fresh rosemary and serve with roasted vegetables and warm garlic bread.

     

    Written on Saturday, 12 April 2014 00:00 in Cooking with Janet Recipes
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  • AN EASTER PRAYER

    Lord, Thank you for the gift of HOPE
    You gave us on Easter morning.
    Because of you we know
    That no problem is too difficult
    And even death does not have power over us.
    Thank you for the gift of JOY
    You gave us when you were resurrected.
    Because of you we know
    That no matter how challenging life may be,
    In the end we will rejoice again.
    Thank you for this gift of LOVE.
    - Amen