Grilled lamb on crusty Italian bread
Lamb Spiedie
Lamb spiedie
LAMB SPIEDIE RECIPE:
Connie & Brian Littell, MissingWillowFarm.com
3 pound boneless leg of lamb, trimmed and butterflied
Marinade:
3/4 cup red wine vinegar
1/2 cup olive oil
5 cloves garlic, crushed
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon mint
dash of red pepper flakes, to taste
3 sprigs fresh rosemary
salt and pepper to taste
Mix all marinade ingredients together and immerse the butterflied leg of lamb. Marinate overnight. The lamb can be roasted at 400 degrees, but is best done on a medium-hot charcoal grill. Cook to desired doneness. Slice and serve on crusty Italian bread and garnish with arugula.
Serves 8
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