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Sham87 said:
hows the storm treating you guys

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poor boy said:
An old recipe my great grandpa use to use. Both my grandpa and my dad used it as well. Shit, I've used it a few times too. I do know it originated in Ireland and has been in our family for a very long time.


Ingredients

5-7 lb leg of lamb, boneless and butterflied (make sure it opens flat)
1 cup red wine
1 cup soy sauce
2 large shallots, chopped
2 Tablespoons minced garlic
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh oregano
1 Tablespoon chopped fresh curly parsley
1 Tablespoon fresh chopped thyme
1 Tablespoon coarse ground pepper

Place leg of lamb in a large pan where it can lay flat. (I used a 15 x 10 Pyrex dish).

In the bowl of a blender combine red wine, shallots, garlic, rosemary, oregano, parsley, thyme and pepper. Puree until smooth.

Pour over lamb and cover dish. Marinate for 8 hours, turning lamb several times. This can be done in the refrigerator but I would suggest removing lamb from the refrigerator an hour ahead of time.

This will help reduce the cooking time and keep the outside from burning.

Preheat charcoal grill on high. Start with searing the meat, fat side down on the hotter part of the grill for 4 minutes. Turn over and sear another four minutes. Move lamb to cooler part of the grill and turn the temperature down to low. Insert meat thermometer into the thickest part of the lamb and cover grill. Continue to cook until meat has reached 125 degrees F. Place meat on a large baking sheet and tent loosely with foil. Let sit for 15 before carving into slices. The lamb will be medium rare.

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poor boy said:

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Sham87 said:
hows the storm treating you guys

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We are good here in SA, but our coast was fucking raped! Worse then Katrina, but you don't see us crying like little bitches. There's people who are still crying about Katrina. Fucking pussies.

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