On Thu, 21 May 2009 22:22:12 -0400, "Ed Pawlowski" >
wrote:
>
>Grilled leg of lamb. Bought a boneless leg that was nicely wrapped in
>netting for easy roasting, but, we do it different.
>
>Took the roast out of the netting and unrolled it. Mixed together chopped
>garlic and rosemary and rubbed the meat, then poured buttermilk over the
>entire piece in a rectangular dish. Marinate overnight.
>
>Heat grill and take the meat still wet and put it on the ht grill. Cook
>to medium rare or medium, let rest and slice to serve.
>
>The leg sometimes has a gamey taste to it and the buttermilk removes it.
>
Ah, so buttermilk is the trick? I do the rest, but not the buttermilk
part. In the past, I've had to be picky about which country my lamb
comes from.

--
I love cooking with wine.
Sometimes I even put it in the food.