WITH ME AND MY OWN
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If you see a seminar or teleconference that’s interesting to you or your family, be sure to pre-register by calling 740-314-4829 or visiting LittlejohnLawLLC.com. We’ll send you more information as we get closer to the meeting, but only to those who have pre-registered. If you have a topic you would like to learn more about, be sure to attend one of our seminars or teleconferences. Send your email requests to office@elittlejohnlaw.com.
GRILLED LEG OF LAMB
Inspired by Food & Wine magazine.
This recipe is the perfect centerpiece for a late summer cookout or an easy family dinner.
INGREDIENTS
• 1 4–5-pound boneless leg of lamb, not butterflied • 1/4 cup extra-virgin olive oil • 8 cloves garlic, smashed and coarsely chopped • 2 tbsp freshrosemary, minced • Salt and pepper, to taste
DIRECTIONS
1. On a large cutting board, cut between the muscles on the leg of lamb to divide into 4 pieces, pulling apart with your fingers if need be. 2. In a mixing bowl, combine olive oil, garlic, and rosemary. Add lamb and toss to coat. Marinate for 4 hours at room temperature. 3. Heat grill to medium high. Season lamb with salt and pepper and grill until lamb reaches an internal temperature of 130 F (medium rare). Cook time will vary depending on size of lamb pieces. 4. Cover lamb with tin foil and let rest for 15 minutes. Slice thinly and serve.
HAPPY Father’s DAY
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