[Jacob-list] Lamb Chops

[Grose]

Okay, I'll try to do this right:

Take one leg of lamb, remove fell tissue and fat layer

Use a mortar and pedestal to process the following into a paste
    1 to 2 tablespoons olive oil
    1 to 2 tablespoons good quality soysauce
    2 teaspoons dried rosemary leaves [crushes easier than fresh]
    1 teaspoon thyme
    2 teaspoons fresh ground black pepper [at least]
    Optional to taste: lemon zest, 1 to 5 cloves garlic, ginger root

Rub paste onto entire surface of lamb and place in refrigerator in a tightly sealed bag for several hours or overnight. [If you like garlic and rosemary ice cream, leave unsealed.]

Roast according to weight. I like to start out with the oven fairly hot for 20 to 30 minutes and then lower the temperature and cover the roast for the remaining time. be careful not to burn the garlic.
  ----- Original Message ----- 
  From: DEBBIERICH at aol.com 
  To: NLGrose at yadtel.net ; jacob-list at jacobsheep.com 
  Sent: Monday, December 10, 2001 2:28 PM
  Subject: Re: [Jacob-list] Lamb Chops


  Neal, 

  would you mind passing on the recipe for "rub" you mentioned as one of your favorites?  Thanks. 

  Debbie 
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