Grilled Leg of Lamb

This herby garlicy rubbed lamb is easy to prepare and so full of flavour serves 6. The lamb is best when you have the time to marinate up to 24 hours. Prepare your Meat Rub Blend and the Marinade you drizzle on before you serve it .

Ingredients you will need:
1 c of pitted olives
1/2 cup of olive oil
1 packet of Put Me Anywhere spice
2 tbsp c chopped parsley and 1 tbsp fresh chopped rosemary
3 cloves of minced garlic
5 lb leg of lamb butterflied
1 1/2 lemons seeded

Points to butterfly lamb leg
• Put the leg, meatier side down, on a large chopping board and use your fingers to locate the bone.
• Cut down vertically along the length of the leg to the bone, then begin to cut around the bone.
• Scrape the meat away from the bone as closely as possible.
• Continue to work your knife around and lift the bone free.
• Open out the lamb and cut down through any thicker parts, to give an even thickness.
• Cut away excess fat and sinew.
• Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten it slightly.
• The meat should be an even thickness throughout.

Marinade – Chop 1 c of olives to a paste like texture then add 1/4 cup of olive oil and 1Tbsp. of chopped parsley, The juice of one lemon mix ingredients together and set aside or chill

Step One- Rub for Lamb Leg—Blend 1 /4 c of olive oil, 3 minced garlic cloves, 1 tbsp of fresh cut rosemary. Season the lamb generously with salt and pepper then rub all over the lamb the packet of LBE spice .Let marinate for up to one hour or refrigerate up to 24 hours.

Step Two-If you r lamb is butterflied you can heat your grill to 375. and cook the lamb for 9 minutes each side.

If you are roasting your lamb in the oven cook for 25 minutes are 425. transfer your cooked lamb onto a cutting board and squeeze half a lemon over and tent with foil for 10 minutes when serving drizzle olive puree .

Green Beans & Proscuitto

1 tablespoon olive oil

2 pounds green beans, rinsed, ends trimmed

8 slices prosciutto, diced

1 /2 c water

1 cup thinly sliced onion

2 tsp Put Me Anywhere

1 teaspoon salt

1/4 cup red wine vinegar

2 tbsp butter

2 tablespoons sliced garlic

1/2 teaspoon freshly ground black pepper

1/4 grated parmesan cheese(optional)

1 Set a pan over medium heat, and add the olive oil. Once the oil is hot,add the onions and garlic and Put me anywhere seasoning, cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add diced prosciutto , green beans and toss to combine with the onions

2 Increase the heat to medium-high and add red wine vinegar and butter. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

3Remove from the heat and transfer the beans to a serving dish or small platter to serve.Sprinkle with fresh grated parmesan.

Yield: 4-6 Servings

Memphis Thrill -Bacon Wrapped Stuffed Chicken Breast

Marinate Chicken Breast in Memphis Thrill ( or Put me Anywhere-Baja Joe –Hot Daddy) 4 boneless skinless chicken breast 8 tablespoons cream cheese 4 tablespoon green onion, Chopped 8 pieces bacon, Partially Cooked Directions: Pound out Chicken breast so it is about 1/4″ thick. Mix together cream cheese and green onions and spread cheese mixture over (1 side) of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.