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Title: Ackerman'S Lamb Puree Marinade
Yield: 1 Serving
Ingredients
4 tb roasted garlic
3 tb chopped Italian parsley
2 tb chopped fresh mint
1 tb finely chopped fresh thyme
1 1/2 ts finely chopped fresh
-rosemary
1 ts salt
1 ts freshly ground pepper
Instructions
I rubbed the outside with oil, salt and pepper. Cooked at about 250F with
cherry wood until internal temperature was 130F (medium rare).
This was adapted from the Gotham Bar and Grill Cookbook (ISBN 0-
385-48210-8).
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
Title: Ackerman'S Lamb Puree Marinade
Yield: 1 Serving
Ingredients
4 tb roasted garlic
3 tb chopped Italian parsley
2 tb chopped fresh mint
1 tb finely chopped fresh thyme
1 1/2 ts finely chopped fresh
-rosemary
1 ts salt
1 ts freshly ground pepper
Instructions
I rubbed the outside with oil, salt and pepper. Cooked at about 250F with
cherry wood until internal temperature was 130F (medium rare).
This was adapted from the Gotham Bar and Grill Cookbook (ISBN 0-
385-48210-8).
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
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