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MAIN
DISHES- VEAL AND LAMB:
Barbecued Butterfly Leg
of Lamb
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Barbecued Butterfly Leg of Lamb |
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A delicious
marinade for this tender grilled meat...
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1
cup |
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dry
red wine |
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1
cup |
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beef
broth |
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2
Tbs |
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orange marmalade |
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2
Tbs |
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wine
vinegar |
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1
Tbs |
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minced fresh onion |
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1
Tbs |
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dried rosemary |
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1
Tbs |
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dried marjoram |
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1
large |
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bay
leaf, crumbled |
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1
tsp |
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salt |
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½
tsp |
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ground ginger |
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2
small |
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legs
of lamb, boned and butterflied (about 2
lbs.) |
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1 |
In a small
saucepan, combine all ingredients except lamb.
Simmer for 20 minutes, stirring occasionally.
Let cool a bit. |
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2 |
Pour
marinade over lamb and marinate for two hours in
the refrigerator, turning frequently. Drain lamb
of marinade. Save marinade and re-heat to use as
basting sauce. |
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3 |
Cook meat
over hot grill for about 40 minutes, basting and
turning often. |
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Servings: 6 |
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