| Written By Administrator |
Serves 8-Preparation Time: 60 Minutes
1 New Zealand Fresh boneless leg of lamb
1/4 cup Bertolli Extra Virgin Olive Oil
1-1/2 tbsp. Tone's Rosemary Garlic Seasoning
1 tbsp. Tone's Italian Seasoning
1/2 tsp. Spice Islands Black Pepper
1/2 tsp. Spice Islands Mediterranean Sea Salt
1. Remove netting from lamb. Butterfly by opening leg using one hand, and with knife, cut through the seams and muscle to create consistent thickness.
2. Season the lamb with salt and pepper. Drizzle with olive oil and massage Tone's Rosemary Garlic and Italian Seasoning into the meat.
3. Preheat grill to high. Place lamb on grill and sear meat on each side for 4 minutes; lower heat to medium/medium low. Close lid and cook lamb for 45 minutes or until internal temperature in the thickest part reaches 135-140 F. Thinner parts will be more done.
4. Remove lamb from grill and let rest, covered loosely with foil for 10 minutes before carving into thin slices.
Recipe courtesy of Sam's Club Meal Solution of the Week





Mister Wong
Webnews
Icio
Oneview
Yigg
Newsider
Seekxl
Newskick
FAV!T
Kledy
Social Bookmarking
BoniTrust
Power-Oldie
Bookmarks.cc
Favoriten
Linksilo
Readster
Linkarena
Digg
Del.icio.us
Reddit
Jumptags
Upchuckr
Simpy
StumbleUpon
Slashdot
Netscape
Furl
Yahoo
Blogmarks
Diigo
Technorati
Newsvine
Blinkbits
Ma.Gnolia
Smarking
Netvouz
Folkd
Spurl
Googlize this
Blinklist
Facebook
Wikio
Meneame
Diggita
Kipapa.cc
Notizieflash
OKnotizie
Segnalo
Ziczac
Comments
natz
www.skilch.com
donna
www.skilch.com