Recipe source: Rosemary
Make and share this Barbecued Lamb recipe from Food.com.
- Place the lamb on a cutting board, use a sharp knife make a long cut through the flesh to the bone. Remove the bone and cut away the excess fat.
- Cut through the thickest part of the meat to open it out as flat as possible. Make several cuts in the lamb with a sharp knife and push silvers of garlic and sprigs of herbs into the slits.
- Place the meat in a bowl and pour sherry and oil over the meat.
- Chop remaining herbs and scatter over meat. Cover and let marinate in the refrigerator for 30 minutes.
- Remove lamb from marinade and season with salt and pepper.
- Place on a medium-hot barbecue and cook for 30-35 minutes, turning and basting with reserved marinade. OR tie up lamb and roast on a spit for 1 1/2 hours or until done.
- Scrub potatoes and then cut them into thick slices; brush with marinade and place them around the lamb. Cook for 15-20 minutes; turning occassionally or until golden brown.
This is a delicious method for cooking lamb. The fresh herbs really gave it a nice flavor. I marinated it overnight. I did the spit method, and was going to use the indoor rotisserie but the weather was some of the nicest we have had for Christmas, so I cooked it outdoors on the gas rotisserie, with some apple wood chips for a little smoke flavor. Will be making this again, and will try the butterflied method during grilling season (will also try the potatoes then).
Great lamb recipe! With permission, we used lamb chops rather than a whole leg of lamb. We were out of fuel for the grills, so I pan seared them. We used all fresh herbs but used regular olive oil. I also added some chopped green onion to the marinade. Using fresh herbs is key to a great lamb dish, and this recipe infuses a great blend. Thanks for sharing the recipe. :)