Ingredients for Barbecued Lamb
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How to Make Barbecued Lamb
- Place the lamb leg (approx. 2 lbs) on a cutting board. Using a sharp knife, make a long cut through the flesh to the bone.
- Carefully remove the bone and trim away excess fat.
- Butterfly the lamb by cutting through the thickest part of the meat to open it out as flat as possible.
- Make several slits in the lamb with a sharp knife. Insert thin slices of 4 cloves garlic and 2 sprigs fresh rosemary into each slit.
- Place the lamb in a large bowl. Pour 1/4 cup dry sherry and 2 tablespoons olive oil over the meat.
- Finely chop the remaining 2 sprigs of rosemary and 2 tablespoons of chopped fresh parsley. Scatter over the meat.
- Cover the bowl and marinate in the refrigerator for at least 30 minutes (longer is better, up to 2 hours).
- Remove lamb from marinade and season generously with salt and freshly ground black pepper.
- Preheat your barbecue to medium-high heat. Place the lamb on the grill and cook for 30-35 minutes, turning and basting frequently with the reserved marinade. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Alternatively: Tie the lamb leg securely and roast on a spit (or in a roasting pan) at 350°F (175°C) for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C). Baste frequently with marinade.
- While the lamb cooks, scrub 2 lbs potatoes and cut them into 1-inch thick slices.
- Brush potato slices with some of the remaining marinade.
- Place the potatoes around the lamb during the last 15-20 minutes of cooking, turning occasionally, until golden brown and tender.
- Let the lamb rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
8g
Fat
137g
Carbs
11g
