Frank Sinatra's Barbecued Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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He was the chairman of the Board, new Jersey's favorite son (other than me), Nancy's dad, and perhaps the greatest interpreter of the American popular songbook ever to have lived. He was a heartthrob (although my mother always said he was so skinny he had to leave the hangers in his jackets to have shoulders) and he was a serious actor—anyone who saw him in The Man with the Golden Arm can attest. He took home the Oscar for From Here to Eternity in 1954 and gave memorable performances in the musicals On the Town and Guys and Dolls. But it is Sinatra's music that endures. if you don't love his albums Frank Sinatra Sings for Only the Lonely, Come Fly with Me, September of My Years, and the samba record Francis Albert Sinatra & Antonio Carlo Jobim, you just don't get it. In fact, if you don't like those records, you don't deserve his lamb recipe. Ingredients:
1 (7-pound) leg of lamb, boned and butterflied |
1 cup olive oil |
8 tablespoons wine vinegar |
2 cloves garlic, crushed |
1 teaspoon salt |
1/2 cup prepared mustard |
Directions:
1. Combine oil, vinegar, garlic, and salt to make a marinade. Place lamb skin-side up in a shallow pan and pour the marinade over it. Slather mustard on skin side. Cover and let marinate over night. To cook, place lamb mustard-side down on a very hot grill, five inches from flame. When brown on one side, turn. Cook about one hour total, checking for doneness at 45 minutes. Slice thinly to serve.
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