A peaceful and Blessed Sunday to my Canteen family, and to our Troops!
Try this marinade for lamb:
Puree 3 cups of Cilantro,
1 1/2 cups mint
1 cup plain whole milk yogurt
3 cloves garlic
Zest of 1 lemon
1 tblsp. ground Cumin seeds
1 tsp salt
1/2 teaspoon of freshly ground black pepper
Pur over a 3 lb butterflied, boneless leg of lamb
Cover with plastic wrap and refridgerate for at least 2 hours or overnight.
Bring meat to room temp before grilling
Wipe off excess marinade and grill on medium heat until medium-rare
Slice and sprinkle with chopped mint and Cilantro..
Enjoy!
;0)
Beautiful and soothing picture, ms b. FReepmail.