On Mon, 8 Apr 2013 15:08:03 -0500, Sqwertz >
wrote:

>On Mon, 08 Apr 2013 13:33:22 -0600, Janet Bostwick wrote:
>
>Peter Aitken said:
>
>> This was easy and really tasty. I used the Australian lamb that Costco
>> sells which I think is excellent quality.
>
>Costco's lamb is very good. It has more lamby taste than the dumbed
>down New Zealand lamb sold at Sam's club. Some people may not like
>the gamier taste but when I want lamb, I want that stronger taste that
>begs for some spice..
>
>I use fresh rosemary, garlic, thyme, sage, black pepper, and EVOO as
>my rub (gotta have sage!). No mustard, but I may try it next time. I
>sear at high heat and then roast low and slow in oven as I would
>ribeye roast in the oven. But if grilling I would use indirect heat
>so as not to burn the garlic.
>
>Rubbed and roasted (partial leg - used the rest for lamb vinadloo)
>http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
>Sliced:
>http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
>Plated with Israeli couscous:
>http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
>-sw

I would love my lamb cooked that way. I need to be a bit more
conservative just to keep my husband in the house. He says he hates
it (he's from Iowa) but will eat grilled leg of lamb at a friend's
house. So I grill exclusively. Where did you purchase the Israeli
couscous? Just a regular supermarket?
Janet US