Grilled Butterflied Leg of Lamb &
Swordfish with Blue Cheese

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            FOOD FUNNY
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I didn't even know that there was such a thing as bad food-and-theater
puns, but here is a whole collection from Rosemary Zwick:
 
Clue: Play about tenderizing meat with one's toes?
Ans: Barefoot in the Pork
 
Clue: Musical drama about a butcher who sells deer meat?
Ans: The Merchant of Venison
 
Clue: Musical drama that tells the tale of a sausage casing?
Ans: Wurst Side Story
 
Clue: Musical play set at McDonalds?
Ans: The Burger's Opera
 
Clue: Musical drama about a man eating soup?
Ans: Porgy and Bisque
 
Clue: Play about swine intestines that are semidivine?
Ans: Chitlins of a Lesser God
 
Clue: Play about meat that's good to eat anytime?
Ans: A Ham for All Seasons

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            TODAY'S RECIPES
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I recommend that you get your butcher to butterfly the leg of lamb
because it isn't as easy as it looks. Trust me.

Grilled Butterflied Leg of Lamb

1 butterflied leg of lamb, 4 - 5 lbs (1.8 - 2.25 Kg), trimmed to an even thickness of about 2 inches (5 cm)
2-4 cloves garlic, finely chopped
About 3 Tbs (45 ml) finely chopped fresh rosemary or 1 Tbs
(15 ml) crushed dried rosemary
Salt and freshly ground pepper to taste

Rub the lamb with the garlic, rosemary, salt, and pepper. Cook
over hot coals or under a preheated broiler until browned on the
outside but still pink and juicy in the center, 10 to 12 minutes
per side. Let stand at room temperature before carving into thin slices.
Serves 8 to 12.

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This is a dish my family discovered way back in the 1960s in
Punta del Este, Uruguay, and it is now a favorite of three
generations in our family.

Swordfish with Blue Cheese

4-6 steaks of swordfish or other firm white fish, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
1-1/2 cups (250-375 ml) crumbled Roquefort or other blue cheese
Lemon wedges for garnish

Season the swordfish with salt and pepper and cook one side over hot
coals or under a preheated broiler just until opaque and firm to the
touch, about 3 minutes. Flip the steaks, top with the crumbled cheese,
and continue cooking until the cheese has melted and the fish is cooked
through, 3 to 5 minutes. Serve with lemon wedges.
Serves 4 to 6.
Received on Fri Jul 6 08:00:25 2007