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Basque Barbecue Leg of Lamb
Provided by:
Carmen Auza
Ingredients:
- Lamb
Directions:
Basque Barbecue Leg of Lamb
1 6 to 7 pound leg of lamb or 1 whole lamb
MARINADE:
4 tablespoons salt
1 teaspoon pepper
5 cloves garlic, put through press
½ salad oil or pure cottonseed oil
2 large lemons, juiced
The day before, mix all marinade ingredients. Place in a pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.
FOLLOWING DAY:
Remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness. Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.) Total cooking time: approximately 21/2 hours. Serves 8 to
Where You Can Buy Ingredients:
| Farm Name | Owner Name | Address | Details |
|---|---|---|---|
| A Bar H Farm | Anya Owens and Josh Koehn | PO Box 66, San Simon, AZ, 85632 | View |
| High Castle Ranch | Diane Braun | 7570 S. Walden Blvd., Wilhoit, AZ, 86332 | View |
| JH Grass Fed | - | PO Box 63, Cave Creek, Arizona, 85327 | View |
| Lazy Eye Bar N Ranch | Dan Gray | PO Box 1107, Pinon, AZ, 86510 | View |
| Perkinsville Meat Processing | Mark & Cyndy Ducote | 8990 E. Perkinsville Rd., Chino Valley, AZ, 86323 | View |
| San Ysidro Farm | Nathan and Jackie Watkins | 9225 N Frontier Rd., McNeal, AZ, 85617 | View |
| Siegle Farm | Narita Siegle | 6965 S Narita Lane, Willcox, AZ, 85643 | View |
| The Micro Farm Project | - | 3111 E Dahlia Dr, Phoenix, Arizona | View |
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