Recipe: High Country Lamb
Ingredients
- 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
Instructions
- Place lamb in heavy self-sealing plastic bag.
- Combine remaining ingredients in small bowl.
- Pour over meat; seal bag.
- Refrigerate 4 to 6 hours or overnight, turning bag occasionally to distribute marinade.
- Preheat charcoal grill and grease grill rack.
- Remove meat from refrigerator and bring to room temperature.
- Remove meat from marinade and drain briefly; reserve marinade.
- Place meat on grill 4 to 6 inches above solid bed of coals (coals should be evenly covered with gray ashes).
- 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.
- 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
