holland grills distributing cookbook table of contents page
holland grills distributing cookbook table of contents page
holland grills distributing cookbook table of contents page
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
LEG OF LAMB7–10 lb. Leg <strong>of</strong> Lamb6 Garlic Cloves (sliced lengthwise)3 tbsp. Olive Oil (Virgin Light)1 1/2 tsp. Rosemary1 1/2 tsp. Leaf Oregano (crushed)1 1/2 tsp. Thyme1 1/2 tsp. Marjoram1 tsp. Basil3/4 tsp. Ground Ginger1/2 tsp. Ground Black Pepper1 tbsp. Carolina Seasoning2 tbsp. Chicken & Chop Rub1/4 tsp. Red Pepper Flakes (optional)Ginger Orange Glaze / SauceOrange Marmalade1/2 cup Red Cider VinegarCut small slits in surface <strong>of</strong> the leg. Stud the leg withgarlic cloves.Combine oil and herbs and rub generously on outside <strong>of</strong>lamb leg. Make sure surface <strong>of</strong> leg is “flesh dry”, usepaper towel if necessary.Combine ginger, black pepper, red pepper, CarolinaSeasoning and Chicken & Chop Rub. Finger sprinkleover entire oiled surface <strong>of</strong> leg.Place on preheated Holland Grill for approximately 1 1/2hours, bringing internal temperature <strong>of</strong> leg to 150 degreesF.Apply Glaze/Sauce during last 20 minutes and allow legto remain in grill with control <strong>of</strong>f for 10 minutes.26
Change language