Ingredients (6 to 8 servings)
Lamb
- Leg of lamb butterflied approx. 2.5 kg
- 2 cloves garlic cut into thin slivers
- 2 sprigs fresh rosemary
- ½ teaspoon baking powder
- Salt and pepper
Marinade
- 100 ml olive oil
- 75 ml ml sweet sherry
- 2 tbls maple syrup {Plus extra to brush on}
- 1 tbls balsamic vinegar
- Juice of 1 lemon
Method
- Make small incisions all over the lamb with a sharp knife.
- Poke a sliver of garlic then a small sprig of rosemary into the holes.
- Mix together the marinade ingredients.
- Place lamb into a shallow container season all over and cover with the marinade ensuring the meat is well covered. Cover with cling film and place in the fridge for a minimum of two hours or overnight for more flavour, turning occasionally.
- When ready to cook bring the lamb back to room temperature and get the the barbie nice and hot.
- Place on the hottest part for 3-4 mins each side to sear the meat, then move slightly away to cook more slowly basting with the marinade and turning frequently. Cook for approx. 35 to 45 mins for pink, longer if you want it more well done. About 10 mins before the end start to brush with the extra maple syrup, the meat will go quite dark and will start to char, this all adds to the flavour.
- Allow the meat to rest for 10-15 mins so if a little underdone don't worry as it will continue to cook while resting. Ideally the outside will be charred and the inside pink.
- Carve into thin slices and pour over any juices.
If you want to roast some vine tomatoes simply crush a garlic clove with some salt and mix with olive oil, toss the tomatoes leaving on the vine, and either cook in a hot oven or put on the BBQ until they start to blister.
Source : Camelia's Recipe Blogspot
