Grilled Butterflied Leg of Lamb
4-5 pounds boneless
leg of lamb
2 tablespoons thinly
sliced fresh garlic
1½ tablespoons salt
2 teaspoons freshly
ground black pepper
2-3 tablespoons chopped
½ cup olive oil
2 cups dry red wine
4 long metal skewers
Cut lamb so it lies flat with the skin side out.
It should all be about the same thickness.
In a large resealable bag, combine garlic, salt,
pepper, rosemary, oil and wine; mix well. Add
the lamb to the bag, seal and refrigerate for
Preheat the grill to medium.
Remove the lamb from the marinade and lay
flat on a cutting board with the cut side up.
Discard the remaining marinade.
Insert 2 skewers 2-3 inches apart from right to
left through the center of the meat. Insert the
other 2 skewers from front to back to hold in
any loose pieces and stabilize.
Grill over medium heat to an internal temperature
of 140°F (medium-rare). Remove to a platter and
let rest under foil for 20-30 minutes before slicing.
Makes 12-15 servings.
Richie’s Mini Pot Roast Burger
Labriola Baking Company
1 medium gold potato
Sea salt, ground black
pepper and thyme
½ medium yellow
3 tablespoons butter, divided
3 ounces ground beef
1 ounce Tillamook extra-sharp white Cheddar,
sliced or shredded
2 ounces Morton’s cooked
beef pot roast, sliced
1 Labriola Pretzel Slider Bun
Preheat oven to 350°F.
Cut potato into ¼-inch slices. Season to taste
with salt, pepper and thyme. Lightly coat with
oil. Place potato in a baking dish, then bake until
tender and golden, about 20 minutes.
Cut onion into ¼-inch slices. Sauté over medium
heat in 2 tablespoons butter, stirring frequently,
until soft and caramel colored, about 15 minutes.
When the potato and onion are done, keep them
Shape ground beef into a patty. Season to taste
with salt and pepper. Pan-fry with the remaining
butter, or grill. Top with cheese and melt.
Warm the sliced pot roast.
Slice the bun and toast slightly in the skillet or
on the grill.
To serve, place the burger on the bun. Top with
potato, pot roast and onion. Makes 1 serving.