Rat Pack Recipes!
RAT PACK RECIPES!
This wonderful Sinatra recipe below was provided by author Frank DeCaro from his popular cookbook - The Dead Celebrity Cookbook! https://www.frankdecaro.com/
Scroll down for the Barbecued LAMB RECIPE!
Frank DeCaro is the author of the Rizzoli bestseller Drag: Combing Through the Big Wigs of Show Business, and the forthcoming pop-culture history, Disco: Music, Movies, and Mania Under the Mirror Ball. Other books include Unmistakably Mackie, The Dead Celebrity Cookbook series, and the pioneering queer memoir A Boy Named Phyllis.
A graduate of Northwestern University, DeCaro writes frequently for The New York Times and Emmy magazine. As a performer, he is best known for his 12 years as host of The Frank DeCaro Show on Sirius XM, and his six-year stint as the movie critic on The Daily Show. In addition, he spent four years playing large venues across North America as the opening act for comedian Lisa Lampanelli.
DeCaro is active on social media at @frankdecaroshow. He and his husband, author Jim Colucci (All in the Family: The Show That Changed Television and Golden Girls Forever), live in Los Angeles and New Jersey with their puppy, Penelope Puggleston, who is the true head of their household.
Frank Sinatra's Barbecued Lamb
1 (7-pound) leg of lamb, boned and butterflied
1 cup olive oil
8 tablespoons wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
1/2 cup prepared mustard
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.