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olive oil
lemon juice
garlic - sliced or crushed
lots of black pepper
ground bay leaves (lots and lots)

I normally use this on a butterfly-boned leg of lamb (cut along
the bone on the flat side and remove the leg bone) but I tried it
on a side of lamb, about 6 ribs, last week and it worked well.

Smear the lamb thoroughly with the marinade and leave to settle
for a while. Heat your grill to very hot and then grill the lamb
for 6-8 minutes on one side, 4-6 minutes on the other, until nicely
browned and sizzling. Warning - this is messy and spits a bit so
watch out! Baste with any extra marinade when you turn the lamb.

If your grill is in the oven, you can just turn it off and leave
to cook in the excess heat for 20 minutes (this results in pink
and perfectly cooked lamb on a leg, crispy brown lamb on ribs).
If not, heat the oven to 200 degrees C, put the lamb in and turn
off the heat. Again, leave for 20 minutes.

Wrap the lamb in foil and leave to rest for another 5-10 minutes
while you get salad and potatoes and spinach and tomatoes and bread
ready to serve, then carve - leg goes across the grain in chunks,
ribs along the bone.


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1 of 2 people found the following review helpful:
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Lamb rib recipe, November 27, 2006 - 02:17 PM
Reviewer: Anonymous from FL
Loved the recipe. I thought it would be too much with the crushed bay leaves. I used a mortar and pestle. It smelled really strong but, it went well with the lemon and olive oil. Very tasty!

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