This is more of a special marinade that is quite suitable for lamb. Submitted to ODCW way back in the year 2000.<\/p>\n
INGREDIENTS
\nLarge rolled or boneless leg of lamb, also works well on a rack
\n1\/8 cup dry vermouth
\n1\/2 cup olive oil
\nFresh chopped rosemary about 1 tablespoon after chopping
\n1 teaspoon Montreal Steak Seasoning
\nKosher salt to taste<\/p>\n
DIRECTIONS
\nMix all ingredients, add lamb and pour mixture into a large seal-able plastic bag. Close tightly and marinate overnight. Turn frequently.<\/p>\n
Grill until a meat thermometer arrives near 140 degrees F for rare-medium or 160 degrees F for medium-rare.<\/p>\n
Attributed to: Pryce Haynes a great fan of Montreal Steak Seasons. Me too.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is more of a special marinade that is quite suitable for lamb. Submitted to ODCW way back in the year 2000. INGREDIENTS Large rolled or boneless leg of lamb, also works well on a rack 1\/8 cup dry vermouth 1\/2 cup olive oil Fresh chopped rosemary about 1 tablespoon after chopping 1 teaspoon Montreal … Continue reading Grilled Lamb Pryce Haynes Style<\/span>