Butterflied Leg Of Lamb

Butterflied Leg Of Lamb
Butterflied Leg Of Lamb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    leg of lamb boned

  • 1

    cup olive oil

  • 1/4

    cup dry Vermouth

  • 1

    tablespoon oregano

  • 2

    garlic cloves peeled, sliced

  • 1

    onion peeled, and cut into eighths

  • 1

    dozen peppercorns

  • CUMBERLAND SAUCE:

  • 1/2

    cup water

  • 1/2

    cup port wine

  • 2

    tablespoons red currant jelly

  • 1/2

    teaspoon dijon mustard

  • 1

    pinch cayenne

  • Juice of 1 lemon save the rind

  • Juice of 1 orange save the rind

Directions

Mix all the ingredients except the lamb in a large bowl. Trim most of the fat from the lamb and marinate in the mixture for at least 4 hours. Turn the meat often. Barbecue over hot coals for 45 minutes or until pink. Slice and serve with Cumberland Sauce. Cumberland Sauce: Slice and chop rinds of the orange and lemon. Boil with 1/2 cup water for 5 minutes. Strain and discard rind. Add remaining ingredients and boil for 4 minutes. Cool. Serve in a sauce dish. This recipe yields ?? servings.

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