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Basque Lamb

American.foodie's picture
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
  Fresh lemon juice 3⁄4 Cup (12 tbs)
  Dry sherry 1 Cup (16 tbs)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Boneless lamb shoulder 3 Pound, left untied
  Chives bunch 1 , chopped
  Garlic 1 Clove (5 gm), chopped
  Parsley bunch 1 , chopped
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling

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