This is a very good dish for entertaining. I served it with minestrone soup, couscous with apricots, sultanas and toasted pine nuts and a simple green salad.
1 leg of lamb, deboned and butterflied
4 cloves of garlic
1 medium onion
rind and juice of 1 lime
2 tbsps. sherry
1 1/2 tsps. of chopped fresh rosemary
1/2 tsp. ground black pepper
Mix all of the marinade ingredients together in a food processor and puree. Cut deep gashes into the lamb meat on both sides. Season with the pureed ingredients, pushing well into the cuts. Marinate for at least an hour. Transfer the lamb and the marinade to a roasting tin and cover tightly with foil. Roast for 30 minutes in a pre-heated oven, 350° F/180° C. Prepare and pre-heat the barbecue. Put a grilling/roasting rack on the barbecue so that the meat does't sit directly on the barbecue grill. Transfer the lamb to the barbecue and continue cooking, with the barbecue lid on, on low heat until done. This 2 kg. leg was done in an hour and 20 minutes. This would vary depending on the heat and the size of the meat. Check doneness with a meat thermometer or by pinching the meat. The firmer the meat, the more done it is. Lamb is best cooked medium well. Overcooking makes the meat dry.
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