MARINADE FOR BARBEQUED LEG OF LAMB

by Maria Flynn
(Nerja)

(This marinade is for Butterfly Leg of Lamb)

Mix all of the ingredients in a bowl put on the lamb and marinade for about 6 hours.

3 Cloves of Minced Garlic
1 Teaspoon of Salt
1 Tablespoon of Ground Cumin
½ Tablespoon of Cracked Black Pepper
1 Tablespoons of Lemon Juice (might need a little extra)
1 Tablespoon of Olive Oil (might need a little extra)
½ Tablespoon of Chilli Powder
Zest of 1 Lemon
250 ml. (approx.) Plain Yogurt

Place the Butterfly Leg of Lamb in a large casserole or roasting tin so that the meat is totally flat and make sure that it is covered by the marinade. Remove from casserole and place on a low barbecue (preferably using a Barbecue Aluminum Tray – as it saves it from becoming overdone on the outside) and use the marinade to baste as it is cooking. Because the meat will be thin in some parts and thicker in others it is possible to cook it pink in the thicker parts and well done in the thinner ones.

This is a really ‘yummy’ marinade and really suits lamb.
ENJOY! ENJOY!