Frank Sinatra's Barbecued Lamb

Frank Sinatra's Barbecued Lamb
Frank Sinatra's Barbecued Lamb
He was the chairman of the Board, new Jersey's favorite son (other than me), Nancy's dad, and perhaps the greatest interpreter of the American popular songbook ever to have lived. He was a heartthrob (although my mother always said he was so skinny he had to leave the hangers in his jackets to have shoulders) and he was a serious actor—anyone who saw him in The Man with the Golden Arm can attest. He took home the Oscar for From Here to Eternity in 1954 and gave memorable performances in the musicals On the Town and Guys and Dolls. But it is Sinatra's music that endures. if you don't love his albums Frank Sinatra Sings for Only the Lonely, Come Fly with Me, September of My Years, and the samba record Francis Albert Sinatra & Antonio Carlo Jobim, you just don't get it. In fact, if you don't like those records, you don't deserve his lamb recipe.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6 or more
Lamb Marinate Halloween Backyard BBQ Dinner Fall Winter Grill Grill/Barbecue Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1 teaspoon salt
  • 1 cup olive oil
  • 1/2 cup prepared mustard
  • 2 cloves garlic, crushed
  • Carbohydrate 2 g(1%)
  • Cholesterol 281 mg(94%)
  • Fat 96 g(148%)
  • Fiber 1 g(3%)
  • Protein 77 g(154%)
  • Saturated Fat 31 g(153%)
  • Sodium 853 mg(36%)
  • Calories 1198

Preparation Combine oil, vinegar, garlic, and salt to make a marinade. Place lamb skin-side up in a shallow pan and pour the marinade over it. Slather mustard on skin side. Cover and let marinate over night. To cook, place lamb mustard-side down on a very hot grill, five inches from flame. When brown on one side, turn. Cook about one hour total, checking for doneness at 45 minutes. Slice thinly to serve. Reprinted with permission from The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen by Frank DeCaro, (C) © 2011 HCI Books

Preparation Combine oil, vinegar, garlic, and salt to make a marinade. Place lamb skin-side up in a shallow pan and pour the marinade over it. Slather mustard on skin side. Cover and let marinate over night. To cook, place lamb mustard-side down on a very hot grill, five inches from flame. When brown on one side, turn. Cook about one hour total, checking for doneness at 45 minutes. Slice thinly to serve. Reprinted with permission from The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen by Frank DeCaro, (C) © 2011 HCI Books

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