Herb-and-Lemon- Crusted Game Hens

If more guest come than expected, cut in half before serving.

Ingredients Makes 4 servings 4 1-1/4- to 1-1/2-lb. Cornish game hens 2 lemons 1-1/2 cups snipped fresh herbs, such as oregano and basil 2 tsp. kosher salt or sea salt or 1 1/2 tsp. salt 1/2 tsp. freshly ground black pepper Preparation 1. Thaw Cornish game hens, if frozen. Finely shred enough lemon peel from one of the lemons to make 2 teaspoons peel. In a small bowl combine herbs, salt, pepper and lemon peel; set aside. Cut 1 1/2 of the lemons into slices; cut remaining lemon half into four wedges. 2. To prepare Cornish hens remove giblets, if present. If desired, remove skin from hens. Rinse hens; pat dry. Place hens on a plate or baking dish. Place one lemon wedge into each hen cavity. Tie drumsticks to tail using heavy kitchen string. Twist wing tips under the back. Generously pat outside of birds with herb mixture. Lay lemon slices over top. Cover tightly with plastic wrap and chill in the refrigerator for 12 to 24 hours. 3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place Cornish hens (breast side up) on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until meat is tender and no longer pink and instant-read thermometer inserted into thigh muscle registers 180 degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) 4. Remove hens from grill. Cover with foil and let stand 10 minutes before carving. Nutritional information Nutritional facts per serving: calories: 676, total fat: 45g, saturated fat: 12g, monounsaturated fat: 20g, polyunsaturated fat: 9g, cholesterol: 346mg, sodium: 1134mg, carbohydrate: 3g, fiber: 0g, protein: 60g, vitamin C: 28%, calcium: 9%, iron: 14% Menu suggestions Bruschetta: Grill Italian bread, rub with garlic clove, and top with tomatoes tossed with orange zest, salt, pepper and a dash of balsamic vinegar. Gorgonzola salad: In screw-topped jar vigorously shake three parts good olive oil to one part vinegar, a healthy dose of gorgonzola, pepper and a handful of herbs, such as rosemary, and serve with mixed salad greens. Fresh fruit with sweetened mascarpone