HIT the LINKS: ATHLON’s Essential 11

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Throughout my many years playing this game, I have come across many websites that specialize in fantasy sports. I saved them all and many of them are included in the

FANFOOD Fantasy Baseball Tools

 

Each week a different website, twitter feed or mobile application will be highlighted and reviewed for you before you “HIT the LINKS”, along with a great recipe.

 

This week I ask you to check out ATHLON Sports Essential 11, put together by Rob Doster, senior editor for the website. The Essential 11 are links to interesting, funny and informative articles from the world of sports from across the web. It’s a good break from the daily fantasy article hunt, and you might just learn something new.

Read on for a great recipe for Lamb rub and paste.

There is no specific tag for the 11, but you can find them from his archive of articles.

 

 

ATHLON Sports – Rob Doster, SR Editor

 

 

While it would be better if there was a direct link to the “11″, the link provided above works pretty well.  ATHLON Sports.com is a great site, especially if you are a college football fan.

Sure there are many sites out there to help you surf sports news and articles, but the “11″ is your go to.

 

FANFOOD Says:

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Lamp Rub and Paste

 

Rosemary and garlic are the classic seasonings for lamb and mutton, with good reason, because lamb is very much like beef, a hearty red meat. This recipe makes enough for a 6 pound shoulder or leg of lamb.
 
 

INGREDIENTS

2 tablespoon dried rosemary leaves, broken or crushed a bit by hand
1 tablespoon whole mustard seeds
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon table salt
1 teaspoon ground bay leaves
10 cloves of garlic, peeled and pressed, or minced
6 tablespoons olive oil

PREPARATION

bay leaves are usually sold whole, so you’ll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder.

Mix everything together in a bowl and let it rest at room temp for about an hour so the oil can extract the flavors from the herbs and spices.

Rub it into the meat and let it sit in the fridge for 3 to 12 hours.

 

 

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