Deboned leg of lamb over the coals

By admin
01 April 2011

Serves 6-8 

1 leg of lamb, about 1,2 kg (ask your butcher to debone it)

olive oil

3 cloves garlic, finely chopped

30 ml (2 T) rosemary

Juice and zest of 2 lemons

15 ml (1 T) Worcester sauce

freshly ground black pepper

salt to taste

250 ml cream

Put the deboned leg of lamb in a large glass dish and add the olive oil, garlic, rosemary, lemon juice and zest, Worcester sauce and freshly ground black pepper.

Marinate the meat in the mixture overnight or for at least a few hours.

Cook the leg of lamb over medium-hot coals for about 20 minutes, depending on preferred degree of doneness.

Season the leg to taste with salt and leave it to rest in a roasting tin for 15 minutes (keep it slightly warm).

Carve the leg of lamb.

Pour the pan juices into a small saucepan and add the cream.

Bring the mixture to the boil and simmer until the sauce has thickened.

Serve the meat with the creamy sauce, vegetables and boiled potatoes.

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