2 June 2009
Spanish Lamb Recipe
Barbequed lamb is a real treat and can be marinaded in many ways, this particular marinade is best left for at least three hours to infuse all those flavours. For this recipe we have a leg of lamb cut into steaks with the bone remaining in the centre. Great flavour and an easy summer barbeque recipe.
1 Leg of Lamb (cut into steaks)
Fresh Mint (roughly chopped)
1 Onion (grated)
1 Garlic clove (crushed)
Ground black pepper
Prepare the barbeque and get a nice "brasa"
Prepare by rubbing the meat with the dry mustard, grated onion and garlic.
Mix your butter with a little onion and garlic, add pepper and gently heat into a sauce then add the mint leaves and simmer for 2 minutes.
Place the lamb on the barbeque and baste with the sauce while cooking.
The key to the cooking is that the barbeque coals are just right, not too hot and with cooking time only around 10 minutes the basting of the meat can be generous. For more traditional Spanish barbeque ideas visit the Orce Serrano Hams recipe pages.