| |
|
| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
|
1 leg of lamb, 4 to 5 pounds
6 tablespoons fresh lemon juice
¼ cup olive oil
2 teaspoons original
Worcestershire sauce
2 teaspoons salt
1 teaspoon grated lemon rind
½ teaspoon dried leaf rosemary, crushed
¼ teaspoon dry mustard
¼ teaspoon pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Thaw lamb in refrigerator overnight if frozen. Remove fell (outer skin); trim any excess fat. Place leg, round side down, concave side on top.
|
2. Insert a small sharp knife along side exposed bone at top. With short strokes, cut along this bone, and cut meat down to the joint.
|
3. Begin again from top and release meat from other side of bone. With knife tip, follow the curve of the bone socket and release meat.
|
4. Make a slit along shin bone to free remaining meat from both sides, and then lift out bone. (Save the bone and any scraps for soup.)
|
5. Combine remaining ingredients in a large bowl; mix well. Add lamb, refrigerate overnight, turning often.
|
6. Grill lamb over hot coals 30 to 40 minutes, or until meat is cooked to desired doneness; turn several times and baste with remaining marinade during cooking.
|
|
|
|
|
|
|
