Alain Ducasse does lamb

Cornfed

...a few days late for Easter, but here's his take on lamb:[p]Alain Ducasse cooks lamb[p]Later,
Cornfed

Ellen aka Gormay

Cornfed,[p]I got hungry just reading this article![p]I can't wait to try lamb on the BGE. Each year at this time I buy a leg of lamb. I let the butcher debone, butterfly and divide it in half. I get two somewhat raggedy thick "steaks" of about 2 lbs each. I like to marinate them in a blend of red wine, olive oil, chopped fresh garlic, chopped fresh mint or oregano, salt and fresh cracked black pepper. No measurements and nothing fancy. Just a mixture that seems to taste good when I dip my finger in ;-). I usually prepare it in the morning for an evening cook. After removing from the marinade, I usually cook the lamb like steak (have always used an electric grill) so it is somewhat charred on the outside and rare to medium rare on the inside. Cut thinly at an angle with some new potatoes and fresh asparagus drizzled with lemon, this meal can't be beat![p]Try it, you'll like it. Maybe Alain would, too.[p]Ellen

Cornfed

Ellen aka Gormay,[p]That sounds very good. Thanks! Looks like I'll have to cook lamb sometime soon...[p]Later,
Cornfed