Monday, March 24, 2008

Easter Lamb

Not much excitement this past week. I did however, grill a big, honking (8lb) leg-o-lamb for my mother, for Easter. I've been using the same marinade recipe for going on 25 years now and see no reason to change.

  1. ¾ cup Soy

  2. ¾ cup lemon juice

  3. 1 ½ cup onion bullion

  4. 3 Tbls. Horseradish

  5. 3 Tbls prepared mustard

  6. pepper to taste

In all those years I have never seen onion bullion at any store, so I have always used powdered onion soup mix and it has tasted just fine. The longer the lamb marinates the better it tastes. Even better is to butterfly the leg and grill it like a big steak. Butterflying provides much more surface area for absorbing the marinade.

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