Barbecue: Over 80 Delicious Recipes Book

Book Description Open this matchbox with a twist to discover a surprise cookbook inside with eighty delicious and easy-to-follow recipes that will light up any barbecue. Barbecue's collection of 80 original, delicious, simple, healthy and tasty recipes gives great ideas for starters, main courses, desserts, fish, meat, vegetables, fruits, salads, hors d'oeuvres, sauces and seasonings enabling you to enjoy delicious yet simple meals. It is the perfect source of inspiration whatever the occasion--from parties, to entertaining friends, or enjoying family meals around the coals. The clear instructions and useful-lay-flat binding make it the perfect tool to have by your side as you get grilling. Open this matchbox with a twist to discover a surprise cookbook inside with 80 delicious and easy-to-follow recipes that will light up any barbecue. Barbecue's collection of 80 original, delicious, simple, healthy and tasty recipes gives great ideas for starters, main courses, desserts, fish, meat, vegetables, fruits, salads, hors d'oeuvres, sauces and seasonings enabling you to enjoy delicious yet simple meals. It is the perfect source of inspiration whatever the occasion-from parties, to entertaining friends, or enjoying family meals around the coals. The clear instructions and useful-lay-flat binding make it the perfect tool to have by your side as you get grilling. From Barbecue Box: Leg of Lamb with Herbs Ingredients 1 Small leg of lamb, about 3 1bs 1 Standard pack fresh thyme, for brushing meat For the Marinade 10 sprigs flat-leaf parsley 10 sprigs cilantro 3 sprigs sage 3 sprigs rosemary 3/4 cup olive oil 6-7 tablespoons dry white wine 3 cloves garlic, chopped sea salt freshly ground black pepper Directions Preheat the oven to 350°F. 1. Strip the leaves from all the herbs and coarsely chop them. Pour the olive oil and the wine into a large dish, then add the herbs and garlic, salt, and pepper. Thoroughly mix all the ingredients together. 2. Put the leg of lamb into this marinade, coating it well with the herbs. Leave for 2 hours at room temperature, turning it often. Refrigerate if preferred, but remove and allow to return to room temperature before cooking. 3. Light the barbecue, place the grill to heat over the flames, and when you have nice hot embers place the leg of lamb in the center of the heat source. Brown it on all sides, using the bunch of thyme to brush it frequently with marinade. 4. After about 1-1/4 hours cooking, wrap the lamb in aluminum foil, check with a meat thermometer for doneness, and leave to rest for 15 minutes on a corner of the barbecue. Carve it into slices and serve immediately. Read More