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Tom's Personal Smoker and Grilling
Barbeque Web Page
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1 |
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cup plain, low-fat yogurt |
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1/4 |
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cup lemon juice |
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2 |
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cloves garlic, minced |
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1/4 |
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teaspoon ground anise |
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1/4 |
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teaspoon pepper |
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2 |
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8-rib lamb rib roasts, each about 2-1/2 to 3 pounds |
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Mint jelly (optional) |
Combine yogurt, lemon juice, garlic, anise, and pepper to make marinade. Reserve 1/4 cup marinade; cover and refrigerate. Trim fat from roast to expose 1 to 1-1/2 inches of bones (or ask your butcher to trim the fat). Place lamb in a shallow non-metal dish. Coat lamb with remaining marinade. Cover and marinate 4 hours or overnight in refrigerator.
Drain lamb, discarding marinade. With meaty sides out, tilt roasts and cross ribs so they interlock. Place lamb in center of cooking grate. Cook 50 to 60 minutes for medium rare (150°F/66°C), 60 to 70 minutes for medium (160°F/71°C). Brush with reserved marinade during the last 10 to 15 minutes of cooking time. Serve with mint jelly, if desired.
Makes 8 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
