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Lachlan Valley BBQ Lamb

Monday, 24 May 2010

Description

Here’s a lamb recipe from Aussie Chris Roylance. This delicious lamb is a little out of the ordinary with hints of Indian cuisine.

Ingredients

At a glance

Cuisine

East Indian

Ingredient

Lamb

Cooking Method

Grill

Slow Cook

Difficulty

Easy

Meal/Course

Lunch

Dinner

Main Course

Serves

12 to 14

Marinade:
6 tablespoons tomato relish or salsa
1 tablespoon curry powder
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon brown cider vinegar
1 teaspoon ground ginger
1/2 teaspoon allspice
Grated lemon zest

Lamb:
1 (4- to 6-pound) leg of lamb, boned and butterflied

Methods/steps

Whisk together all the marinade ingredients. Marinate the lamb in the mixture, covered, in the refrigerator, for at least 4 hours or overnight.

Set up your grill to cook on low to medium heat. Place the lamb on the grill, fat side down, and cook for 40 minutes. Turn and cook for an additional 20 to 50 minutes, until it reaches your desired doneness.

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A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

by Ardie A. Davis and Chef Paul Kirk

This recipe and other can be found in the Book Excerpt: America's Best BBQ