basque barbecue leg of lamb
Basque Barbecue Leg of Lamb 1 (6 to 7 pound) leg of lamb or 1 whole lamb Marinade 3 tablespoons salt 1 teaspoon pepper 5 cloves garlic, pressed 1/2 cup vegetable oil 2 large lemons...
Ingredients
- 1(6 to 7 pound) leg of lamb or 1 whole lamb
- 3tablespoonsalt
- 1teaspoonpepper
- 5clovegarlic, pressed
- 1/2cupvegetable oil
- 2large lemons, juiced
Directions
- 1
Basque Barbecue Leg of Lamb 1 (6 to 7 pound) leg of lamb or 1 whole lamb Marinade 3 tablespoons salt 1 teaspoon pepper 5 cloves garlic, pres
- 2
Place in a pint jar and shake well
- 3
Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor
- 4
Using a small brush, spread surface of meat well with marinade
- 5
Place lamb in a large pan, cover, refrigerate overnight or for 24 hours
- 6
Baste occasionally with marinade
- 7
The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature
- 8
Heat coals