Contributed by: NAPSA
A Look At Luscious Leg Of Lamb
(NAPSA) - Outdoor cooking is the fastest-growing method of food preparation in the United States and increasing numbers of men are becoming involved.
"Grilling lamb isn't as tricky as people think," said Khoury. "As a chef, I find lamb an outstanding product for outdoor cooking as it marries so well with the deep smoky, earthy flavors of the grill. Many people haven't tried young, tender lamb but one taste and virtually everyone will become a lamb lover."
Grill lamb for about 10 minutes per side or until desired doneness.
Other cuts that work for the grill are leg steaks, rib or loin chops and lamb burgers with various seasonings from Greek to Moroccan. "Plus," said Khoury, "lamb ribs will go head to head with pork spareribs in my book any day."
Here's an exotic yet easy marinade to help you make the most of lamb:
Take a large ripe pomegranate and roll it around on a chopping block to crush the seeds inside. (You will hear the juice releasing.) Take a paring knife and make an incision into the center of the pomegranate. Squeeze the pomegranate and the juice should pour out of the incision. (approx 1/2 cup [+-].) Whisk ingredients together. Marinate lamb for at least 2 hours-overnight for best results.
Natural, pasture-raised lamb is available to professional chefs and home cooks nationwide from Superior Farms. To sign up for a free monthly newsletter with recipes and chances to win groceries, visit www.superiorfarms. com or call 800-228-5262 to find a supplier near you.
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