Leg of lamb is not something I dine on frequently, but I LOVE this recipe. It’s from the Pasadena Junior League cookbook “California Heritage” published in 1976. It’s one of the few recipes I’ve never altered – why mess with perfection?
We marinate the meat all day and cook it on the barbeque. The recipe says to cook it to 150 degrees on the meat thermometer – I think it’s perfect, others would prefer it to be a little less brown.
We serve it with mango chutney and one of our favorite sides, kugle.
Ingredients
- 1C dry red wine
- ¾ C beef stock
- 2 Tablespoons orange marmalade
- 2 Tablespoons red wine vinegar
- 1 Tablespoon dried onion
- 1 Tablespoon dried marjoram
- 1 Tablespoon dried rosemary
- 1 large bay leaf crumbled
- 1 teaspoon seasoned salt
- ¼ teaspoon ginger
- 1 clove garlic crushed
- 1 6-7lb leg of lamb, boned and butterflied
Instructions
- In a 2 quart saucepan combine all ingredients except lamb and simmer uncovered for 20 minutes. Place lamb in a roasting pan and pour the hot marinade over. Marinate at room temperature for 6-8 hours, turning frequently. Barbecue over medium heat until meat thermometer reaches 150 - about 35-45minutes. Slice and serve with mango chutney.