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Western Barbecued Leg of Lamb Recipe

Sunday, December 27, 2009

                                                 Western Barbecued Leg of Lamb Recipe

Western Barbecued Leg of Lamb Recipe Ingredients

1 (5- to 6-pound) leg of lamb, boned, butterflied
3/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup chopped green onions, including tops
3 garlic cloves, minced or pressed
2 teaspoons dried leaf rosemary
2 teaspoons dried leaf thyme
2 teaspoons freshly ground black pepper

Western Barbecued Leg of Lamb Recipe Cooking Tips

Have the butcher prepare the lamb for you. Line a rimmed jelly-roll pan with foil; lay
lamb out on it. In a small bowl, combine remaining ingredients; spread mixture over
lamb. Marinate in refrigerator overnight. Drain, reserving marinade. Start charcoal.
When coals have white edges, place lamb about 3 inches above coals. Brush with
marinade while cooking. Cook 35 to 45 minutes or until lamb is crusty on the outside but
still pink on the inside. To serve, let cool 5 minutes, then slice on diagonal.
If desired, cook lamb in a preheated 450F (230C) oven 20 minutes or until browned.
Reduce heat to 325F (165C) and cook 45 minutes to 1 hour longer or until the meat is pink
in center. Makes 6 to 8 servings Western Barbecued Leg of Lamb Recipe.


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