* Exported from MasterCook *
Barbecued Lamb with Garlic-Mint Sauce
Recipe By : Cook's Magazine September 1984
Serving Size : 6 Preparation Time :0:30
Categories : Grilled Main Course
Amount Measure Ingredient -- Preparation Method
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1 cup olive oil
1/4 cup minced fresh parsley
1/4 cup minced fresh mint
1 clove garlic -- minced
3 1/2 pounds leg of lamb -- boned & butterflied
1. Combine oil, parsley, mint, garlic, and salt and pepper to taste.
Coat lamb with some of this sauce and set aside.
2. Heat grill.
3. Grill lamb over medium coals 8 to 10 minutes per side for medium
rare. Brush lamb frequently with remaining sauce while grilling. Brush
again as soon as it is removed from grill. Serve immediately.
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NOTES : Leg of lamb coated in olive oil, mint, parsley and garlic, and
grilled.
* Exported from MasterCook *
Elegant Garlic Chicken For Two
Recipe By : National Broiler Council
Serving Size : 2 Preparation Time :0:00
Categories : Miscellaneous
Amount Measure Ingredient -- Preparation Method
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2 broiler-fryer chicken quarters
2 tablespoons butter
1 clove garlic -- minced
1 medium onion -- sliced
2 cloves
1 bay leaf -- broken in half
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 cup white wine
1/2 cup sour cream
In medium fry pan, place butter and garlic and heat to medium
temperature, about 2 minutes or until garlic is light brown. Add
chicken and cook, turning, about 10 minutes or until brown on all
sides. Place onion slices on bottom of pan under chicken; add cloves
and bay leaf. Sprinkle chicken with salt and pepper; pour wine over
chicken. Cover, reduce temperature to low and simmer about 40 minutes
or until fork can be inserted in chicken with ease. Remove chicken to
serving plates and keep warm. To pan drippings, add sour cream and cook,
stirring, about 2 minutes until warm but not boiling. Spoon over chicken.
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NOTES : Yield: 2 servings.
* Exported from MasterCook *
Garlic Lover's Eggplant
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:45
Categories : Vegetables Healthwise
Amount Measure Ingredient -- Preparation Method
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2 eggplants
10 cloves garlic
1/2 cup all-purpose flour
1/2 cup buttermilk baking mix
1 teaspoon oregano
1/2 teaspoon black pepper
1 large egg
olive oil
salad oil
1. Cut eggplant into 1/2-inch slices. Place in single layer on paper
towels. Sprinkle with salt and set aside for 30 minutes.
2. Using garlic press, press 6 garlic cloves and place into mixing
bowl. Add flour, biscuit mix, oregano, pepper, slightly beaten egg and
enough water to make batter the consistency of pancake batter.
3. Pour half olive oil and half salad oil to a depth of 1/4 inch
in a skillet over medium heat. Crush four garlic cloves with flat edge
of knife; add to oil and sauté until lightly browned. Press the cloves
against sides of pan just before removing to release more of the garlic
flavor.
4. Coat each eggplant slice with batter; fry, being careful not to
brown too fast. (Do not burn.) Serve immediately.
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NOTES : If you like garlic, you will like this dish. Lots of garlic and
herbed batter make this eggplant recipe different and delicious.
* Exported from MasterCook *
Garlic-Roasted Lamb With Oregano Pesto
Recipe By : Cooking Light, Sept. 1995, page 107
Serving Size : 7 Preparation Time :0:08
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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1 rolled boneless leg of lamb -- (2-pound)
1/4 cup Oregano Pesto -- divided
3 cloves garlic -- sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic head
Unroll roast, and trim fat. Spread 1 tablespoon Oregano Pesto into the
folds of the roast. Reroll roast, and secure at 1-inch intervals with
heavy string. Make several 1/2-inch-deep slits in surface of roast;
stuff garlic slices into slits. Cut 3 additional 1/2-inch-deep slits in
surface of roast; stuff 1 teaspoon pesto into each slit. Spread remaining
pesto over surface of roast, and sprinkle with salt and pepper. Place
roast on a broiler pan, and insert meat thermometer into thickest portion
of roast; set aside. Remove the white papery skin of garlic, making sure
not to peel or separate the cloves. Wrap the garlic head in aluminum foil.
Bake roast and garlic at 325 degrees for 45 minutes. Remove garlic from
oven; set aside. Bake roast an additional 40 minutes or until thermometer
registers 150 degrees (medium-rare). Let roast stand 10 minutes before
slicing. Yield: 7 servings (serving size: 3 ounces lamb).
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Serving Ideas : Separate garlic head into cloves, and serve with roast.
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