Mother's Day BBQ ~ Part 2

May 18, 2009
The second part ..... the Greek Lamb...

I love lamb but unfortunately can't take too much... I'll get dizzy spell... But then there's always Panadol ... Came across this marinate about 20 years ago... from a UK magazine;Prima...

Serve with potato cakes and BBQed courgette (or zuchini)
  • 4 pieces of lamb- choose either shoulder or chops
  • 3 cloves of garlic - finely chopped
  • 4 tablespoon of honey or more...
  • 1 lemon
  • fresh rosemary - chopped
  • salt
Mix the lamb pieces with chopped garlic, rosemary, lemon juice, salt and generous amount of honey. Marinate overnight.