I still haven't been doing much out in the garden since my fall last week. I am feeling better and am in the planning and testing phase of a new drip watering system for the raised beds, but haven't been harvesting since I haven't felt much like cooking by evening most days ... but I did go out and cut some herbs for the marinade for our Easter lamb...
Grilled Lamb with Balsamic Vinegar Marinade
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup Dijon mustard
10 cloves garlic, coarsely chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 sprig fresh marjoram
Mix all ingredients in a small bowl. Place a boned leg of lamb in a large freezer bag and set into large bowl (just in case the bag leaks). Add the marinade to the bag and seal. Place in the refrigerator and marinate for 2-3 hours. Remove from refrigerator and allow to come to room temperature (about 30 minutes). Preheat BBQ grill. Remove lamb from marinade and grill, turning often, until a thermometer inserted in the thickest portion registers 130 degrees (about 30 minutes). Remove lamb to a serving platter and tent with aluminum foil. Allow to rest for 10 minutes. Cut across the grain into slices.
I'm joining other bloggers over at Daphne's Dandelions as we share our weekly harvests...it's fun to see what others are harvesting and what they are cooking up with it...check it out!