Well, I am back in West Chester and ready to ring in the new year. Believe it or not, but I actually decided not to grill tonight. I do have a bunch of friends coming over but I've decided to punt on the grill and try something else. I'll post about it if it turns out edible. However, for your food viewing pleasure, above is a picture of the lamb I whipped up last week in Phoenix. It was a 6 pound boneless leg of lamb that I cooked for about an hour and a half which produced a perfect medium rare. Ahead of time I prepared a marinade for the lamb which consisted of yogurt, plenty of fresh lemon juice, rosemary, garlic, cumin, and salt. I let the lamb marinade for about a day and that was it. Serve with a nice yogurt sauce and you've got it made.
Happy New Year!
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