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Damn good lamb.
Did a boneless lag of lamb on the grill last night.
Marinated Mediterranean...olive oil, lemon juice, LOTS of oregano, salt, pepper.
Butterflied it so it wouldn't take an age to cook.
Took about 30 minutes.
Done to a turn, if I DO say so myself.
Pink in the thickest parts.
Served with macadamia rice and asparagus with Hollandaise.
Tonight?
Re-Peat!
Yum.
1 replies
= new reply since forum marked as read
= new reply since forum marked as read
I need to get out of here and shop for dinner! 
