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When you've got your lamb off the bone and are faced with a large slab of meat, you'll want to do a little more trimming to get it ready for the grill. Go ahead and remove the excess fat and any remaining membranes that you see. Cut the lamb up so that each chunk you cut off is uniform in size. Some pieces will be thicker than others, but that's perfectly fine. This way you can just pull each piece off the grill individually as they reach your desired doneness. Now that your meat is trimmed and ready to go it's time to mix up the marinade. Start by adding the olive oil, lemon juice, red wine vinegar, rosemary, oregano, salt, pepper, and garlic to a mixing bowl and whisk together. When it's thoroughly mixed, add it to a large zip top bag or shallow baking dish and add the lamb. Make sure you toss the meat around so the marinade covers everything and then let it sit in the refrigerator for at least an hour. Longer is better in this case, so if you can prepare this three or four hours in advance, that's great. Even overnight is fine if you're pressed for time. If you do marinade it for a longer period of time just be sure to occasionally toss or turn the pieces of meat to make sure they are staying well-covered by the marinade. After the meat has marinaded for your desired time, pull it out of the fridge at least 30 minutes prior to cooking to allow it to come up closer to room temperature. While your meat is resting you can go ahead and get the grill started. Gas or charcoal, doesn't matter. Use what you're comfortable with and what you have. Bring the grill up to a medium heat and begin cooking the lamb. If you have a few pieces that are much thicker than the rest, add those first and let them cook for a couple of minutes before adding the rest so that way most of the meat should get done at around the same time. Turn frequently. Continue cooking until the meat reaches around 120-125 degrees for medium-rare, or about 130 degrees for medium. When you pull the meat fro
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon