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Barbecued Leg of Lamb

Lamb

Ingredients

Marinade

  • 1 medium sized Leg of Lamb,
    deboned (± 2 kg)
  • ½ teaspoon salt
  • 2 tablespoons fresh rosemary
  • 2 cloves of garlic
     
  • 1 cup oil
  • ½ cup Soya sauce
  • 1 cup dry red wine
  • 4 cloves of garlic, crushed
  • a handful of fresh rosemary
  • ½ teaspoon salt
  • freshly grated black pepper

Method

  1. Mix all ingredients for the marinade and blend well, either in a blender of with a
  2. Use a pestle and mortar to squash the rosemary and salt, then add the garlic and crush together with the rosemary.
  3. Make small incision in the leg of lamb and push the herb mixture into these gaps.
  4. Place the meat into a shallow dish, pour the marinade over and stand for 2 hours, turning every 20-30 minutes.
  5. Braai (barbecue) over medium heat coals, turning every 20 to 30 minutes.

Cooking time: 1-2 hours.
 

 

Serves 6

 

 

Recipe adapted from the recipe for 'Butterfly Leg of Lamb' in:

Dad's Cookbook


 

Recipe
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