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Barbecue
Spanish Lamb
 Barbequed
lamb is a real treat for the barbecue in the summer time,
especially when prepared with a good marinade. This delicate
yet flavoursome 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 but you could equally use lamb chops or even
a full leg that has been boned and flattened.
You
will need:
1
leg of lamb, cut into thick chops.
Generous handful of fresh mint
1 onion, peeled and grated
1 clove of garlic, peeled and crushed
Dry mustard
Freshly ground black pepper
200g butter
Method
- Rub
each chop with the pepper and dry mustard then place a
layer of mint leaves in a large shallow dish add the lamb
and cover with grated onion and more mint leaves. Leave
in the fridge for at least three hours.
- In
a saucepan, combine the butter and garlic and cook gently
for 5 minutes then add a little more fresh chopped mint
and simmer for a few minutes more.
- Remove
the lamb from the dish, removing all of the mint leaves
and place on the barbecue grill.
- Brush
the lamb with the garlic butter sauce during cooking about
6 - 8 minutes each side.
- Serve
immediately with a sprinkle of salt for juicy, succulent
lamb with a delicate hint of mint and garlic.
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