 Mediterranean Barbecued Lamb
Makes 10 servings
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Ingredients
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1
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leg of lamb (5 to 6 pounds), boned, butterflied and trimmed of fat
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1/2
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cup olive oil
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1/2
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cup French's® Honey Dijon Mustard
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1/4
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cup minced fresh parsley
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1/4
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cup minced fresh marjoram or oregano leaves
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1/4
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cup minced fresh thyme leaves
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2
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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2
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tablespoons French's® Worcestershire Sauce
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3
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cloves garlic, minced
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1
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tablespoon fennel seeds, crushed
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Ratatouille Salsa (recipe follows)
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Pita bread, cut in half crosswise, or crusty French bread slices
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Prep Time
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15 minutes
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Marinate Time
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1 hour
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Cook Time
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30 minutes
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Place lamb in large shallow glass dish. Combine oil, mustard, herbs, Frank's RedHot Sauce, Worcestershire, garlic and fennel seeds in small bowl; mix well. Rub herb paste onto both sides of lamb. Cover and marinate in refrigerator 1 hour.
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Place lamb on grid, reserving herb paste. Grill over medium-high coals about 30 minutes or until lamb is slightly pink in center or cooked to desired doneness, turning and basting often with remaining herb paste. (Do not baste during last 10 minutes of cooking.) Let lamb stand 10 minutes. Cut into thin slices. Serve with Ratatouille Salsa in pita bread.
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Ratatouille Salsa
Makes 6 side-dish servings
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Ingredients
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1
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medium eggplant
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1
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medium zucchini
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1
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medium yellow squash
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2
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tablespoons olive oil
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2
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tablespoons French's® Worcestershire Sauce
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4
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ripe plum tomatoes, chopped
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1/2
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cup oil-cured olives, pitted
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HERBED DRESSING
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1/2
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cup olive oil
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3
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tablespoons minced fresh basil leaves
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3
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tablespoons minced fresh parsley
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3
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tablespoons French's® Worcestershire Sauce
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3
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tablespoons French's® Honey Dijon Mustard
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3
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tablespoons lemon juice
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2
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tablespoons capers, drained
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2
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cloves garlic, minced
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1/2
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teaspoon salt
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Prep Time
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20 minutes
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Cook Time
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5 minutes
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Cut eggplant, zucchini and squash lengthwise into 1/2-inch-thick slices. Combine 2 tablespoons oil and 2 tablespoons Worcestershire in small bowl; mix well. Brush vegetables with oil mixture. Place vegetables on grid. Grill over hot coals about 5 minutes or until vegetables are tender, turning often.
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Cut vegetables into large chunks. Place in large bowl with tomatoes and olives. Combine Herbed Dressing ingredients in small bowl; mix well. Pour Herbed Dressing over vegetables; toss to coat evenly. Serve warm or refrigerate until chilled.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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