Butterflied Leg Of Lamb

By á-174942

Ingredients

• CUMBERLAND SAUCE:
• 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
• 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

Details

Servings 1

Preparation

Step 1

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.