Post by April B. on Feb 20, 2003 8:34:10 GMT -6
From Nancy's News Letter Feb 20th 2003
Lamb Recipes
This is for Harmony, who wanted lamb recipes. This is how the people of Syrian descent make leg of lamb in the area of New Castle, PA, where my husband was born & raised. This is a MUST for the 4th of July & any other picnic occasion....& now that there are gas grills, all year long. It is tasty & easy to prepare.
Lamb on the Rod
1 leg of lamb, cubed (if you are buying it in a supermarket, ask the butcher to cube it for you)
lemon juice
garlic cloves
black pepper
salt
Place lamb cubes in large bowl. Add (approximate amounts--to your taste) about 1 cup lemon juice; 8-10 cloves of garlic, chopped; salt & black pepper to taste. Allow to marinate this way overnight. Thread cubes on metal rods & grill to taste. Serve with Syrian bread (round, thin, bread--kinda like a pizza crust!) or Italian bread in a pinch, and a green oil & vinegar salad. It is traditionally served with a pepper sauce (recipe follows):
1 small jar hot vinegar pepper rings (drain half of the vinegar & discard)
1 small onion
2 cloves garlic, chopped (to taste)
1/2 c. oil
Salt & Pepper to taste
Mix together & allow to sit overnight to allow flavors to marry.
Enjoy....I love this recipe because it is so good, and so different from the ordinary.
From: Laura L. in PA
Lamb Recipes
This is for Harmony, who wanted lamb recipes. This is how the people of Syrian descent make leg of lamb in the area of New Castle, PA, where my husband was born & raised. This is a MUST for the 4th of July & any other picnic occasion....& now that there are gas grills, all year long. It is tasty & easy to prepare.
Lamb on the Rod
1 leg of lamb, cubed (if you are buying it in a supermarket, ask the butcher to cube it for you)
lemon juice
garlic cloves
black pepper
salt
Place lamb cubes in large bowl. Add (approximate amounts--to your taste) about 1 cup lemon juice; 8-10 cloves of garlic, chopped; salt & black pepper to taste. Allow to marinate this way overnight. Thread cubes on metal rods & grill to taste. Serve with Syrian bread (round, thin, bread--kinda like a pizza crust!) or Italian bread in a pinch, and a green oil & vinegar salad. It is traditionally served with a pepper sauce (recipe follows):
1 small jar hot vinegar pepper rings (drain half of the vinegar & discard)
1 small onion
2 cloves garlic, chopped (to taste)
1/2 c. oil
Salt & Pepper to taste
Mix together & allow to sit overnight to allow flavors to marry.
Enjoy....I love this recipe because it is so good, and so different from the ordinary.
From: Laura L. in PA
