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A leg of lamb is easier to cook evenly on the barbecue if it's boned out, or "butterflied" first.
Ingredients
1 leg of lamb, about 1.75 kg
1 garlic clove, sliced finely
handful of fresh flat- leaved parsley chopped
handful of fresh sage chopped
handful of fresh rosemary chopped
handful of fresh thyme chopped
6 tbsp dry sherry
4 tbsp walnut oil
500g medium size potatoes
salt and freshly ground black pepper
Method
1) cut through the thickest part of the meat to enable it to open out as flat as possible. Make several cuts in the lamb, with a sharp knife, and push slivers of garlic and sprigs of herbs into them
2) place the meat in a bowl and pour over the sherry and oil. Scatter half the remaining herbs over the lamb, cover and leave to marinate in the fridge for 45 minutes
3) remove the meat from the marinade and season, place on a medium -hot barbecue and cook for 35 minutes, turning occasionally and basting with the reserved marinade.
For the potatoes
1) scrub the potatoes, then cut them in thick slices, brush them with the marinade and place them around the lamb. Cook for about 15-20 minutes turning occasionally.
Read also: Sauces and Marinades
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