Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Outdoor Cooking >> Leg Of Lamb 05

Print this Recipe    Leg Of Lamb 05

Grilled Leg of Lamb

1 leg of lamb (bone-in or boned)
garlic
olive oil
powdered rosemary

If the leg is bone-in, it's important to get the spit as close to
central as possible and then balance the spit as well as you can.
If the leg is boned, tie it up well, then spit it, and balance the
spit.

Prepare about 20 slivers of garlic (about 3/4 inch or 2 cm long).
Make about 20 very narrow holes in the lamb leg, with a narrow
knife and insert the garlic slivers, pushing them so they are right
under the skin. Oil the outside of the leg generously with olive
oil and sprinkle with powdered rosemary. Grill on the spit for
about an hour -- watch the internal temperature closely and don't
let the heat get too high. In my experience the meat cooks quicker
than you would expect.

If the lamb has been butterflied (i.e. boned and left open) it
looks like an untidy uneven steak. In this case, we often cut the
lamb into large (about 1 1/2 inch) cubes, and thread them on skewer,
then grill them, basting for the last part of the cooking with our
favourite barbecue. Again, don't overcook. Serve with Saffron Rice
and a Greek Salad.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.