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Basque Barbecue Leg of 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
