Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone
Smoked Roasted Leg of Lamb with Chile-Garlic Rub
Page 138
| Course Type: Main Courses
(1 review)
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Recipe Review
The recipe calls for a butterflied let of lamb. I've only done this with chunks of lamb on skewers. I made a full recipe of the rub from about 1# lamb and froze half the rub for later use. Very good.
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