Recipe by ellie_
Recipe source: Rosemary
Top Review by Outta Here
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).
- 1 (4 -6 lb) leg of lamb, boned (or use directions below to bone lamb)
- 1 garlic clove, thinly sliced
- fresh rosemary sprig
- parsley sprig
- sage sprig
- fresh thyme sprig
- 6 tablespoons dry sherry
- 4 tablespoons walnut oil
- 1 1⁄2 lbs potatoes
Directions See How It's Made
- 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.