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MIRIAM'S RECIPES:

Eoin's Leg O' Lamb

Go to your favorite Hallal or Kosher butcher and buy a leg of lamb. Not too fat and not too lean and not too old neither. Wash the meat when you get it home and pat dry. Mix equal parts of salt, pepper, and beaten dried garlic. Rub the spice mixture into the flesh, massaging it. Put it low over a hot flame to sear, turn it, and once both sides are seared, move away to a more moderate part of the grill. It should be done in an hour and quarter to an hour and one half (or even less that that if Momma Miriam has her way), depending on the degree of doneness you desire. Put on platter, let rest before you carve. Present on a large platter to your Lord with grapes and olives and almonds surrounding it.

Miriam bas Levi has granted permission for all of her articles to appear on the Dreiburgen web site, 11 Oct 2006.

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