1.5 to 1.75 kg (3 to 4 lb) boned and rolled leg of lamb
juice of 1 lemon
120 ml (4 fl oz) oil
1 tablespoon chopped fresh rosemary
juice of 1 lemon
120 ml (4 fl oz) oil
1 tablespoon chopped fresh rosemary
for the sauce
2 tbsp (25 g) 1 oz butter
2 onions, chopped
250 ml (8 fl oz) tomato ketchup
8 fl oz (250 ml) apple juice
2 tablespoons brown sugar
3 tablespoons
Worcestershire sauce
2 tablespoons cider
vinegar
salt and pepper
2 onions, chopped
250 ml (8 fl oz) tomato ketchup
8 fl oz (250 ml) apple juice
2 tablespoons brown sugar
3 tablespoons
Worcestershire sauce
2 tablespoons cider
vinegar
salt and pepper
method
1. Put the lamb in a polythene bag.
2. Mix together the lemon juice, oil and rosemary and add to the bag.
3. Tie the bag closed, then leave to marinate for at least 4 hours, or overnight, turning occasionally.
4. To make the sauce, melt the butter in a saucepan.
5. Add the onions and fry until softened.
6. Stir in the remaining sauce ingredients and bring to the boil. Simmer for 30 minutes.
7. Drain the lamb and put it on the spit. Cook over hot coals for 2 to 3 hours, turning every 20 to 30 minutes and basting with the sauce.
2. Mix together the lemon juice, oil and rosemary and add to the bag.
3. Tie the bag closed, then leave to marinate for at least 4 hours, or overnight, turning occasionally.
4. To make the sauce, melt the butter in a saucepan.
5. Add the onions and fry until softened.
6. Stir in the remaining sauce ingredients and bring to the boil. Simmer for 30 minutes.
7. Drain the lamb and put it on the spit. Cook over hot coals for 2 to 3 hours, turning every 20 to 30 minutes and basting with the sauce.
serving amount
serves 8
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
