Barbecued Lamb

1. 1

   Place the lamb on a cutting board, use a sharp knife make a long cut through the flesh to the bone.

2. 2

   Remove the bone and cut away the excess fat.

3. 3

   Cut through the thickest part of the meat to open it out as flat as possible.

4. 4

   Make several cuts in the lamb with a sharp knife and push silvers of garlic and sprigs of herbs into the slits.

5. 5

   Place the meat in a bowl and pour sherry and oil over the meat.

6. 6

   Chop remaining herbs and scatter over meat.

7. 7

   Cover and let marinate in the refrigerator for 30 minutes.

8. 8

   Remove lamb from marinade and season with salt and pepper.

9. 9

   Place on a medium-hot barbecue and cook for 30-35 minutes, turning and basting with reserved marinade.

10. 10

    OR tie up lamb and roast on a spit for 1 1/2 hours or until done.

11. 11

    Scrub potatoes and then cut them into thick slices; brush with marinade and place them around the lamb.

12. 12

    Cook for 15-20 minutes; turning occassionally or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.