Basque Barbecue Leg of Lamb
1 (6 to 7 pound) leg of lamb or 1 whole lamb
Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced
The day before serving, mix all marinade ingredients.
Place in a
pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like
fell, leaving a little fat in order to enhance flavor.
Using a
small brush, spread surface of meat well with marinade.
Place lamb
in a large pan, cover, refrigerate overnight or for 24 hours.
Baste
occasionally with marinade.
The following day, remove meat from refrigerator at least 40
minutes before cooking time, in order to bring to room temperature.
Heat coals.
Either lay leg of lamb on grill or place on a spit.
Turn meat over every 15 minutes.
Cook to desired doneness.
Transfer
meat to a pan and let rest for 10 minutes before carving.
(Resting
meat makes it firm and easier to carve.)
Total cooking time: approximately 2 1/2 hours.
Serves 8 to 10.
Serve with Chenin Blanc wine.
This entry was posted
on Wednesday, October 24th, 2007 at 8:00 pm and is filed under Spanish.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Basque Barbecue Leg of Lamb
1 (6 to 7 pound) leg of lamb or 1 whole lamb
Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced
The day before serving, mix all marinade ingredients.
Place in a
pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like
fell, leaving a little fat in order to enhance flavor.
Using a
small brush, spread surface of meat well with marinade.
Place lamb
in a large pan, cover, refrigerate overnight or for 24 hours.
Baste
occasionally with marinade.
The following day, remove meat from refrigerator at least 40
minutes before cooking time, in order to bring to room temperature.
Heat coals.
Either lay leg of lamb on grill or place on a spit.
Turn meat over every 15 minutes.
Cook to desired doneness.
Transfer
meat to a pan and let rest for 10 minutes before carving.
(Resting
meat makes it firm and easier to carve.) Total cooking time:
approximately 2 1/2 hours.
Serves 8 to 10.
Serve with Chenin Blanc wine.
This entry was posted
on Wednesday, October 24th, 2007 at 7:56 pm and is filed under Spanish.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.