Barbecued butterflied leg of best Australian lamb, with garlic and rosemary, served with
fresh vegetables in chicken tarragon broth, and mesclun salad (vinaigrette dressing).
Penfold's Grange Hermitage (vintage of your choice)
THE POLLACK METHOD
Butterfly the leg of lamb with a sharp paring knife (or get the butcher to do it) by
removing the bone with the precision of a brain surgeon and the flair of a filmmaker.
Spread the meat open. Cut slits at frequent intervals - one about every 3 cm square - and
press sliced garlic into each.
Press fresh rosemary leaves into the meat thoroughly; sprinkle the red wine vinegar
over the meat generously. This will help carry the rosemary flavour through the meat and
will burn off.
Place meat on a pre-lit, hot barbecue, turning twice or so, each time splashing more
vinegar on the dry side. Cook until the meat on the outside is charred but remains
slightly pink on the inside.
Take it off the barbecue and let it sit on a carving platter for a few minutes before
slicing and serving.
("This is a new dish I made up from what' was readily available.")
Cut corn off the cob into a deep wok, and mix with large chunks of green and yellow
capsicum, a few asparagus tips, broken down heads of brocolli, half a Spanish onion and
the tomatoes. Add the chicken broth, tarragon and dill; cover and cook slowly.
Mixed green leaves (mesclun, etc) with wine vinegar and Dijon mustard dressing.