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Spicy Barbecued Lamb

Serves 4-6

Description/Notes:

Luscious leg of lamb with a hint of garlic and paprika to tempt your appetite

Ingredients:
  • 3-4 lb. (1.5-1.75kg) leg of lamb
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 2 garlic cloves, cut into slivers
  • 2 tablespoons vegetable oil
  • 2 tablespoons white wine
  • sat and pepper

    Cooking Instructions:
    1. Blend together the wine, cummin, paprika and oil with salt and pepper to taste, then brush a little of the mixture over the lamb
    2. Make slits in the lamb skin and insert the slivers of garlic
    3. Place the lamb, together with the remaining oil and wine mixture into a polythene bag
    4. Leave to marinade in the refrigerator for 3-4 hours, turning the bag occasionally
    5. Remove the lamb from the bag and reserve the marinade
    6. Inser a rotisserie spit through the lamb, making sure thatthe weight is evenly distributed
    7. Cook the lamb over a hot barbecue for one and a half to two hours, basting frequently with the reserved marinade, until the meat is tender, or a little longer if you like well-done lamb
    8. Carve into thick slices and serve with a Greek salad (see recipe in this section)



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000