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In a medium bowl combine all ingredients together until well mixed. Place lamb in a shallow dish and pour the contents of the bowl on to it. Cover with a lid or plastic wrap and allow this to marinate in the refrigerator for 8 hours or until ready to cook. Preheat your grill to medium heat. Pour

Grilled Lamb a.. 2 to 4 lb. boneless upper leg of lamb, (the sirloin of the leg) a.. 2 large cloves of garlic, sliced in thin slivers a.. Marinade: a.. 1 to 1 1/2 cups Bordeaux wine a.. 2 large garlic cloves, crushed plus 3 garlic cloves sliced into slivers a.. 2 teaspoons extra virgin olive oil a..

Grilled Lamb Ingredients 3 pounds boneless butterflied lamb leg* 3 garlic cloves, each cut in half and crushed 2 teaspoons fennel seeds 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1 tablespoon olive oil 1 1/2 teaspoons salt lemon wedges (optional) Directions Rub lamb with cut side of garlic

* Note: See the "Mint Rice Custard" recipe which is included in this collection. Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered thoroughly with the marinade. Preheat the grill. Remove the lamb chops from the marinade.

Main Course recipe for Grilled Lamb ... * Note: See the "Mint Rice Custard" recipe which is included in this collection.
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Grilled Lamb Recipe