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Basque Barbecue Leg of Lamb
  • Lamb
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
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Carmen Auza

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