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Old 07-29-2005, 02:46 PM   #1
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Join Date: Jun 2004
Location: NC
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Post Ackerman's Lamb Puree Marinade

Ackerman's Lamb Puree Marinade


4 tablespoons garlic roasted
3 tablespoons Italian parsley finely chopped
2 tablespoons fresh mint finely chopped
1 tablespoons fresh thyme finely chopped
1 1/2 teaspoon fresh rosemary finely chopped
1 teaspoon salt
1 teaspoon black pepper freshly ground

I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temperature was 130F (medium rare).

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