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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Put juices into mixer and add spices. Mix till a bit foamy. Then taste, if
too tart, use honey to make it almost sweet. It should be slightly tart.
Now put cut up meat and marinade in marinade pan and let stand in room temp
for an hour. Then put in refrigerator overnight.
When ready to cook, I use the broiler, or make shish kabobs. But I really
like it broiled in all the juice. At this point of cooking when meat is not
pink I usually add a bit of honey over the meat so that the broiler just
cooks it a bit more.
Now with mashed potatoes and asparagus spears it's a meal fit for a king.
The left over juice and meat (if there is any left) I generally heat in the
microwave till hot, then pour it into a plate and just sop up the juice
with buttered bread and just the meat, no potatoes or veggies. It tastes
even better when it's reheated, because all the juices and spices have had
a chance to marry into a fantastic taste extraordinaire.
TAKE CARE AND BE HAPPY JOLLIE OLLIE from SUNNY S. CA.
| Ingredients:
0 Jollie Ollie
2 Lemons; juice of
2 Oranges; juice of
1 Grapefruit; juice of
1/2 Ounce(s) Pepper (MORE FOR HOT)
1/2 Ounce(s) ****SPICES***
1 Tablespoon(s) Mustard
1 Tablespoon(s) Boneless leg of lamb
10 Beer, Miller Lite |
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