Lois Leg of Lamb Marinade and Barbecue

Lois Leg of Lamb Marinade and Barbecue Ingredients

8 lb Lamb leg; boned and	2 tb Dry mustard
1 1/4 c Olive oil	1/4 c Red wine vinegar
1/4 c Worcestershire Sauce	1 1/2 tb Parsley; chopped
2 Cloves Garlic; diced (or	1/3 c Lemon juice
3/4 c Soy sauce; light

Instructions for Lois Leg of Lamb Marinade and Barbecue

From: auntie_e@prodigy.com (MRS ELAINE RADIS) Date: Thu, 4 Jul 1996 06:34:30, -0500 1. Mix ingredients together. Marinate butterflied lamb roast overnight, or at least 4 hours, basting as needed. Cook over hot grill, baste as needed. 2. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb. NOTE: This is Lois recipe and is ALWAYS served at our annual July 4th BBQ. Make sure you have plenty of fresh butter and sugar corn and fresh tomatoes sliced; drizzled with olive oil and a good wine vinegar; splendid! Elaines note...that does not say butter AND corn, but BUTTER AND SUGAR CORN...a kind...with yellow and white kernels, and NOT traiff, ! SOURCE: A Jewish Mothers Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. JEWISH-FOOD digest 229 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Lamb	Lemon	Mustard
Olive Oil	Parsley	Red wine vinegar	Soy Sauce
Worcestershire sauce

Meat Mustard Olive oil Garlic Parsley Soy Sauce Wine Red wine Lemon Grill Lamb

for flavor and categorization

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