Cookin' With Leo
BBQ for Easter?
So how is the weather in your neck of the woods? Down here in West Texas it's gettin' just right for gettin' outside again an' lightin' up the ol' grill. So, I thought maybe by the time Easter Sunday gets around at the end of March that ya'll might be havin' a spell of nice weather. An' since Ma' went on a sorta' NO CARB diet I had to come up with a nice Easter Dinner that the rest of the family could enjoy too. Well, I had to think about all the different kinds of meat that was fit fer a feast. So, Easter and Lamb sorta' went together, an' here is a Lamb BBQ for all the fair weather grillers, whoever.
Let's don't forget about your nice friendly butcher, who will go out of his way to fix you a nice cut of meat, when you ask. That is, as long as you go in an' shop ever so often a' let him know you're still alive.
So, here we go off to your friendly butcher for this.
Get a 4 pound leg of Lamb. And have your butcher buddy remove the bone for you an' cut it lengthwise so you can spread it out on the grill.
The rest of this stuff you can get at the local super.
The juice from one real lemon, or about 3 tablespoons of RealLemon that comes in a bottle.
½ cup of dry white wine
2 tablespoons of Olive Oil
¼ teaspoon thyme
1-teaspoon garlic powder (not garlic salt).
½ teaspoon dried crumbled rosemary
¼ teaspoon oregano.
And this is how you do it.
Since ya'll ain't cleaned up the grill since the last Tail Gate party sometime before Christmas, ya'll better go check it out and fire it up. Brush some bacon grease or cheap vegetable oil on the grill top and let it burn off. That will get all the old stuff burned off and the wires will be half way clean again, ya' might have to wire brush 'em a bit. And, oh yes, clean out all the old ashes too.
Get a good-sized plastic freezer bag that will hold the meat and all the rest of the ingredients. Pour all the ingredients in the bag and shake it up a bit. Then place the meat, flat, in that, and seal it. Shake it so that all the meat is coated with the marinade and put it in the fridge overnight. Before you settle in for the night turn it over once or twice and when you get up in the morning before you start grilling turn it a few times again (just want to be sure all that goody gets coated into the meat).
Grill it about 4 inches from good hot coals (keep the flames down) and turn it about every 15 minutes (make sure it isn't burning on one side or the other) and baste it with the marinade as you turn it. That should take an hour to be sure it is done. An' fer my redneck buddies what cain't rightly gage time, when you finish a six-pack of Colorado Kool Aid the meat should be done.
An' fer the rest of the family frolickers what can have carbs, toss on a few potatoes and bake them on the grill. A nice tossed salad made with olive oil and vinegar will go along real nice too.
Ya'll have a nice BBQ'd Easter Dinner, Ya'heah!