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Recipe by: marchetto
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See below ingredients and instructions of the recipe
1 c Unsweet. pomegranate juice
1/2 c Dry red wine
2 Large onions
1 Lemon; unpeeled, chopped
3 Cloves garlic
1 ts Black pepper
1 tb Chopped fresh basil leaves
1 ts Salt
1 (5- to 6-lb) leg of lamb *
*Note: Leg of lamb should be butterflied. In blender, combine
pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and
salt. Rub some of marinade well into lamb. Place meat in shallow
glass or enamel pan. Pour remaining marinade over meat. Marinate in
refrigerator overnight. When ready to cook, wipe off excess marinade.
Grill over medium coals or roast the lamb at 325F until thermometer
reaches 145F for medium-rare. Let rest 5 to 10 minutes before
carving. Created by: Janet Trefethen, Trefethen Vineyards, Napa
Valley, Calif. (C) 1992 The Los Angeles Times
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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