Wednesday June 19th 2019

High Country Lamb

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Rating: 3.0/5 (1 vote cast)

Recipe: High Country Lamb


  • 1 leg of lamb (6 to 7 pounds), boned and butterflied

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup dry vermouth
  • 1 teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • l teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon hot pepper sauce


  1. Place lamb in heavy self-sealing plastic bag.
  2. Combine remaining ingredients in small bowl.
  3. Pour over meat; seal bag.
  4. Refrigerate 4 to 6 hours or overnight, turning bag occasionally to distribute marinade.
  5. Preheat charcoal grill and grease grill rack.
  6. Remove meat from refrigerator and bring to room temperature.
  7. Remove meat from marinade and drain briefly; reserve marinade.
  8. Place meat on grill 4 to 6 inches above solid bed of coals (coals should be evenly covered with gray ashes).
  9. Cook, uncovered, 50 minutes or until a meat thermometer inserted in thickest part registers 140°F for rare, 160°F for medium or 170°F for well-done, basting frequently and turning as needed to brown evenly.
  10. To serve, slice meat across grain.

Quick notes

Lamb or kid goat that’s been cooked over coals tastes great when wrapped in a warm flour tortilla and splashed with salsa.

Cooking time: 1 hour(s)

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: Mexican


High Country Lamb, 3.0 out of 5 based on 1 rating
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