Lightly pound the meat between pieces of wax paper until somewhat thinner. Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice. Spread over the meat. Cover and refrigerate overnight.
Remove the meat from the marinade and pat it dry.
Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking.
Serve sprinkled with lemon juice. Serves 4 to 6.
Serve sprinkled with parsley. Serves 6.
PER SERVING: 470 calories, 43 g protein, 2 g carbohydrate, 32 g fat (8 g saturated), 116 mg cholesterol, 102 mg sodium, 0 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN
Notes: " In Rome, this probably would be served with elegant austerity in other words, no accompaniments. I like to garnish the meat with sprigs of fresh rosemary and serve a mound of tender boiled beans alongside that I have dressed in a bit of olive oil and lemon, or with potatoes that I've barbecued alongside the meat. "
Recipe by: Marlena Spieler, San Francisco Chronicle (1998)
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07, 1998
