November 23, 2005
1 semi-boneless leg of lamb (about 8 pounds)
2 cups merlot
1 cup each worcestershire and teriyaki
2 cloves garlic, crushed (more is better!)
2 oz. olive oil
rosemary, thyme, salt, and pepper to taste
Disposable aluminum roasting pan.
Mix merlot, worcestershire, and teriyaki, plus sugar, and marinate, preferably overnight. Heat a covered gas grill to high temperature on one side, low on the other.
Rub the lamb with olive oil, garlic and other spices. Place the roasting pan on the “low heat” side. Place the lamb on the “high heat” side of the grill and sear; rotate until all sides are browned. Move to the roasting pan, and turn the “high” side down to low as well. Close the grill cover and cook. If the lamb seems to be browning too much, cover with aluminum foil.
Cook until a meat thermometer inserted all the way to the center reads 140-145 degrees. (Don’t overcook, or the lamb will be dry and tasteless; the outside can be pretty crispy, but the inside should be rare). Remove, let cool for a few minutes, and serve. Juices will make an excellent lamb gravy, especially if you add more merlot.
ANOTHER UPDATE: Here’s a recipe for pumpkin chocolate crunch pie from Michelle Malkin.
MORE: SKBubba takes exception to the “world’s best cornbread dressing” claims. He writes: “That recipe sounds pretty good, but it can’t possibly be the ‘world’s best.’ It only has 1/4 lb. of bacon. That’s just not right. Proper cornbread dressing has at least 1 lb. of bacon. That’s how the Mrs. makes it and hers is indeed the ‘world’s best.’ The bourbon is a nice touch, though.”
It usually is!
STILL MORE: Reader Barry Pike emails that he tried the Lamb and Guinness Stew recipe I posted a while back:
Made it yesterday for Thanksgiving Eve for the first time. It was excellent and wildly applauded by the clan. At the onset I was trepidatious about the combination of Guinness, turmeric, and paprika, but it was really superb. Thanks, and a happy Thanksgiving to you and yours.
Likewise! And I agree with Nigella Lawson that turmeric is an underappreciated spice.