B190 Enthusiasts

This is a great recipe for charcoal grilling lamb. It cooks quickly and you can guarantee it will be tender and not overcooked. You can prep it before your trip, freeze it in the marinade, and then charcoal grill it at camp when it thaws. Makes great Gyros!

Ingredients
1 young lamb leg, bone out, remove excess fat and the nasty glands(thats what makes it taste gamey), and butterfly cut.
1 large lemon washed- cut into 1/4's
3 cloves of garlic peeled
2-3 fresh large rosemary sprigs-removed from stem.
1tablespoon of kosher salt
fresh ground black pepper
1/4 cup extra virgin olive oil
1 bunch fresh cleaned parsley

Instructions:
-after butterflying the leg, tenderize it with a large meat fork or better yet a Jaquarder(available at any good cooks store)

-Place lemon, parsley,oil, garlic, and rosemary in a food processor and chop until you have a coarse mixture.
-Season lamb with salt and pepper and coat thoroughly with herb mix.
-Place in a large ziplock and refrigerate overnight or freeze for your next outing.

To Cook
Place on a hot charcoal grill and sear on both sides (it will cook quick)
about 7-10 minutes per side.
Remove to a cutting board and let it rest for 3-5 minutes prior to slicing thin.
Enjoy!
[/u][/b]

Your lamb sounds good, now all we need are the gyros recipies. Thank you for posting new food ideas and now if we could only get others to post as well. Craig

I know what your talking about.
Di and I have actually had some of our best meals while camping or traveling.

We camp/traveled southeast Australia during their spring a number of years ago.
The experience of cooking fresh local produce, spring lamb, local seafood, and pairing with the locally produced wines was an epicurean experience we will never forget.

When we travel in the states we try to do the same.