(NAPSA)—Outdoor cooking is the fastest-growing method of food preparation in the United States and increasing numbers of men are becoming involved. That’s where leg of lamb comes in. “Somefolks don’t realize that leg of lamb can be butterflied,” said Chef John Paul Khoury from Preferred Meats. “This is just cutting the boneless lamb leg so it spreads flat on the grill for quicker cooking. Sometimes you'll be able to find these already butterflied for you at the store.” You can also purchase a boneless leg roast and cut it yourself, or ask the meat manager or butcherto do it for you. “Grilling lamb isn’t as tricky as people think,” said Khoury. “As a chef, I find lamb an outstanding product for outdoor cookingas it marries so well with the deep smoky, earthyflavors of the grill. Many people haven’t tried young, tender lamb but one taste and virtually everyone will become a lamblover.” Lamb Doneness Rare: Medium Rare: Medium: Well Done: 130 F 140 F 145 F 160 F Remember Resting—meatwill continue to raise in temperature for about 10 degrees atter it’s removed from thegrill. Grill lamb for about 10 minutes per side or until desired doneness. Other cuts that work for the grill are leg steaks, rib or loin chops and lamb burgers with various seasonings from Greek to Moroccan. “Plus,” said Khoury, “lamb ribs will go head to head with pork spareribs in my bookany day.” Here’s an exotic yet easy mari- nade to help you make the mostof lamb: eh a ao ee A little lamb can go a long way toward creating a delicious grilled dinner. Rosemary-Pomegranate Marinade % cup fresh pomegranate juice % cup extra virgin olive oil 2 cloves garlic—peel, crush, mince 1 large shallot—minced 1 tablespoon fresh rosemary—minced 1 teaspoon fresh ground black pepper 1 pinch koshersalt Take a large ripe pomegranate and roll it around on a chopping block to crush the seeds inside. (You will hear the juice releasing.) Take a paring knife and make an incision into the center of the pomegranate. Squeeze the pomegranate and the juice should pour out of the incision. (approx % cup [+-].) Whisk ingredients together. Marinate lamb for at least 2 hours— overnight for best results. Free Recipes Natural, pasture-raised lambis available to professional chefs and home cooks nationwide from Superior Farms. To sign up for a free monthly newsletter with recipes and chances to win groceries, visit www.superiorfarms. com or call 800-228-5262 to find a supplier near you.
