https://www.copymethat.com/r/9EQ9h3NJ1/barbecued-lamb-with-rhubarb-and-dandelio/
138776936
4nNtKOj
9EQ9h3NJ1
2024-12-21 20:33:58
Barbecued Lamb with Rhubarb and Dandelion
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Ingredients
- 1 shoulder spring lamb, approximately 4 pounds, boned and flattened slightly
- 1 cup chicken stock or broth
- ¼ cup soy sauce
- 2 tablespoons lemon juice
- 4 tablespoons whole grain mustard
- 2 dashes hot pepper sauce
- 2 tablespoons fresh thyme leaves or ½ teaspoon dried
- 6 scallions, finely minced
- 1 teaspoon minced garlic
- ½ pound rhubarb stalks
- 2 cups water
- ¼ cup sugar
- Salt and freshly ground black pepper to taste
- 1 tablespoon oil to rub onto meat
- 1 cup salad oil
- ¼ cup red-wine vinegar
- 2 bunches tiny dandelion greens,washed and dried
- 2 tablespoons toasted almonds
Steps
Directions at cooking.nytimes.com
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