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 Printable Version
 Creamy
Zucchini and Garlic
Ingredients
Marinade and Lamb
1 cup olive oil
1 cup cabernet wine
10
cloves garlic, peeled and
minced
1/4 cup fresh rosemary
Salt and pepper to taste
Rosemary sprigs
1/2 leg lamb, butterflied and
boned
Salad and Dressing
2/3 cup garlic flavored vinegar
1/3 cup olive oil
1 tablespoon garlic powder
Salt and pepper to taste
1 bag baby salad greens
1 head radicchio, torn into small
pieces
1 cup dried cranberries
1 cup pecans
1 package bleu cheese crumbles
Directions
Mix together ingredients for
marinade. Add lamb and
marinate for at least 24
hours, turning lamb 3 - 4
times to completely coat.
On the day you start to
marinate lamb, mix together
salad dressing.
Refrigerate for 24 hours for
best flavor.
Heat grill. Attach rosemary
sprigs together with rubber
band to form a "basting
brush". BBQ lamb,
brushing often with
marinade, until medium or
desired doneness.
While lamb is BBQing, mix
together salad ingredients
and toss with salad
dressing. Divide salad
onto 6 plates.
When lamb is done, take off
grill and slice thin.
Lay slices on top of salad.
Serve with a good, crusty
French bread or rolls
(garlic bread?).
Enjoy!
This recipe comes to us from
Charlotte Noriega of Gilroy,
CA as a submission to our
garlic recipe contest.
Garlic Festival® Foods products in
this recipe....
Fresh California Garlic (Bagged)
Fresh California Garlic (10 lb. Boxed)
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