From ynnuf@clear.net.nz Tue Jan 23 10:25:25 2001 Date: 17 Jan 2001 06:40:45 -0700 From: Doreen Randal Newsgroups: rec.food.recipes Subject: Lamb on Fire Followup-To: rec.food.cooking, rec.food.recipes Here is another out of the local paper. LAMB ON FIRE 1.5 kg lamb racks or cutlets MARINADE 2 Tbs olive oil 1 large onion, finely diced 4 cloves garlic, crushed 2 tsp diced chilli 1/4 cup red wine 2 Tbs lemon juice 1/2 tsp each ground mixed spice, white pepper, cayenne pepper, thyme, salt. With the point of a sharp knife make a few slits in the lamb. Heat the oil in a med.-sized frying pan and saute the onion, garlic, chilli and other seasonings until the onion is softened and lightly coloured. Add the wine and lemon juice. Simmer until most of the liquid has disappeared. Cool. With your hands, rub the marinade all over the lamb, forcing it into the slits. Cover and refrigerate for several hours or overnight. Turn occasionally. Preheat grill or barbecue. Grill the about 6 minutes each side for the lamb racks or 3 minutes each side for the cutlets. Cut the racks into cutlets before serving. Cheers, Doreen Doreen Randal, Wanganui. New Zealand. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.