1 De-boned and Flattened Leg of Lamb 1 Bottle of Good Red Wine (- not Pinot Noir) 8 Whole peeled shallots 25 Minced cloves of garlic 8 Sprigs Rosemary 8 Sprigs oregano 3 Jalapenos sliced 5 Zest of lemons (and their juice) 1 C Soy Sauce Fresh ground black pepper 2 C Olive oil Using the palm of your hand Рsmash the leg of lamb flat so the marinade soaks in. Pour yourself an 8oz. glass of the wine and drink it while making the marinade. In a mixing bowl add the rest of the wine, garlic, rosemary, oregano, jalapenos, lemon zest and juice, Soy Sauce, 2 cups of olive oil and 1 tablespoon of black pepper and mix well. Place the leg of lamb in a casserole dish (Pyrex, Dutch oven, Corning Ware etc.) that is large and deep enough to hold, pour and massage the marinade over into the lamb, cover with plastic and place in refrigerator overnight. Next day, remove lamb from mixture and discard remaining marinade. Return lamb and shallots to casserole dish and cover with melted lard or olive oil (lard tastes better). Make sure the fat or oil is covering the lamb by a least 1 inch. Cover casserole dish with 3 or 4 layers of plastic wrap sealing tightly then cover with heavy-duty aluminum foil! (It's very important to seal well) Place in oven set to 200̢
Lamb Feta Slather Pizza
Lamb Feta Slather Pizza Recipie Alan Greely taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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1 De-boned and Flattened Leg of Lamb 1 Bottle of Good Red Wine (- not Pinot Noir) 8 Whole peeled shallots 25 Minced cloves of garlic 8 Sprigs Rosemary 8 Sprigs oregano 3 Jalapenos sliced 5 Zest of lemons (and their juice) 1 C Soy Sauce Fresh ground black pepper 2 C Olive oil Using the palm of your hand Рsmash the leg of lamb flat so the marinade soaks in. Pour yourself an 8oz. glass of the wine and drink it while making the marinade. In a mixing bowl add the rest of the wine, garlic, rosemary, oregano, jalapenos, lemon zest and juice, Soy Sauce, 2 cups of olive oil and 1 tablespoon of black pepper and mix well. Place the leg of lamb in a casserole dish (Pyrex, Dutch oven, Corning Ware etc.) that is large and deep enough to hold, pour and massage the marinade over into the lamb, cover with plastic and place in refrigerator overnight. Next day, remove lamb from mixture and discard remaining marinade. Return lamb and shallots to casserole dish and cover with melted lard or olive oil (lard tastes better). Make sure the fat or oil is covering the lamb by a least 1 inch. Cover casserole dish with 3 or 4 layers of plastic wrap sealing tightly then cover with heavy-duty aluminum foil! (It's very important to seal well) Place in oven set to 200̢
