Basque Lamb Recipe
Basque lamb is a marinated and grill roasted lamb recipe. Prepared with lemon juice and sherry for flavor along with garlic, it is rolled and roasted. Herbed for a fresh taste, the basque lamb is cooked to a medium rare and can be served with sides of choice.
Ingredients
3/4 cup fresh lemon juice
1 cup dry sherry
1/2 cup olive or vegetable oil
1 clove garlic, crushed
1 boneless lamb shoulder (3 pounds), left untied
1 bunch chives, chopped
1 clove garlic, chopped
1 bunch parsley, chopped
Salt and pepper
Directions
In small bowl, combine lemon juice, sherry, oil and crushed garlic.
Let stand 1 hour.
Sprinkle inside of roast with an even layer of chives, chopped garlic and parsley.
Season with salt and pepper to taste.
Roll up meat and tie securely with kitchen twine.
In grill, arrange medium-hot Charcoal Briquets around drip pan.
Fill pan with water.
Add hickory chips to coals, if desired.
Place roast over drip pan.
Cover grill and cook 45 to 60 minutes or until medium-rare, basting often with lemon juice mixture.
Remove roast from grill; let stand 15 minutes.
Carve into 1-inch-thick slices.
Let stand 1 hour.
Sprinkle inside of roast with an even layer of chives, chopped garlic and parsley.
Season with salt and pepper to taste.
Roll up meat and tie securely with kitchen twine.
In grill, arrange medium-hot Charcoal Briquets around drip pan.
Fill pan with water.
Add hickory chips to coals, if desired.
Place roast over drip pan.
Cover grill and cook 45 to 60 minutes or until medium-rare, basting often with lemon juice mixture.
Remove roast from grill; let stand 15 minutes.
Carve into 1-inch-thick slices.
