This tasty grilled lamb makes a nice change from traditional BBQ beef.
Suggestions: Allow 1 to 6 extra hours for the meat to marinade, or marinade overnight.
Serves: 4 person(s)
Preparation Time: 5 mins
3 Tbsp red wine vinegar or red wine
1 garlic clove, crushed
1 pinch black pepper
1 fresh rosemary sprig
1 squeeze fresh lemon
Remove all visible fat from the meat.
In a large bowl, make the marinade sauce by combining the red wine vinegar (or red wine), garlic, pepper and rosemary.
Place the meat in the marinade and refrigerate for 1 to 6 hours or overnight. Turn the meat a few times during refrigeration to make the marinating process more even.
After the meat has marinated, remove it from the marinade sauce and place on a platter. Set the marinade sauce aside.
Grill, barbecue or broil the meat, turning the meat periodically cooking to desired doneness. If desired you can baste the grilling meat with the remaining marinade sauce while cooking. When meat has been cooked, add more pepper and a squeeze of lemon.
To make Lamb or Veal Kebobs: Cut the meat into 2-inch cubes and marinade, following the instructions above. On skewers alternate the meat and vegetables or desired ingredients (allow for extra calories for added ingredients). Cook the kebobs until desired doneness, turning them periodically to cook evenly.
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