Author: Valerie@Snap-Peas
Barbecued Butterfly Leg of Lamb
- 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
- 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.
Recipe by snap-peas at https://www.snap-peas.com/2013/02/23/barbecued-leg-of-lamb/
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