| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Clement Winery, Napa Valley |
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Attributes:
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Comments:
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Figure on about 1/2 lb of meat per person for hearty eaters. This might make a good marinate for Lamb on a String. |
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Serving Suggestions:
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Serve with a Merlot, Syrah/Shiraz, Zinfandel or other hearty red wine. |
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Ingredients:
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1 leg of lamb, butterflied 1 cup pomegranate juice (unsweetened) 1/2 cup Merlot 2 large onions, chopped 1 whole unpeeled lemon, chopped 3 cloves garlic 1 tsp. black pepper 1 tbs. basil leaves 1 tsp. salt |
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Instructions:
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1. In a food processor, puree all ingredients (except lamb). Rub marinade well into meat and place in a shallow glass dish. Pour remaining marinade over, cover, and set in refrigerator overnight. 2. Wipe off excess marinade before cooking. 3. Barbecue to 145 degrees (for medium rare). Let rest 5 to 10 minutes before carving. |
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Related recipes:
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None |
2002-01-01