Recipe for cooking basque barbecue leg of lamb
Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Meats
1 (6 to 7 pound) leg of lamb or 1 whole lamb
Marinade
3 Tbsp. salt
1 tsp. pepper
5 cloves garlic, pressed
1/2 c. canola (or other vegetable) oil
2 large lemons, juiced
The day before serving, 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.
The following day, remove meat from refrigerator at least 40 mins. before cooking time, in order to bring to room temperature. Heat charcoal. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 mins. Cook to desired doneness. Transfer meat to a pan and let rest for 10 mins. before carving. (Resting meat makes it firm and easier to carve.)
Total cooking time: approximately 2 1/2 hours.
Serves 8 to 10.
Serve with Chenin Blanc wine.
