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Spanish Lamb

Barbecue.Master's picture
Ingredients
  Leg lamb 1 , boned
  Bacon fat 1⁄4 Cup (4 tbs) (Hot)
  Water 1⁄3 Cup (5.33 tbs)
  Cornstarch 1⁄2 Teaspoon
  Salt To Taste
For marinade
  Port 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Chopped fresh basil 1 Tablespoon
  Chopped fresh oregano 1 Tablespoon
  Chopped fresh rosemary 1 Tablespoon
  Whole peppercorns 1⁄4 Cup (4 tbs)
Directions

Trim any excess fat from lamb and place lamb in a ceramic or glass dish.
In a saucepan, combine all marinade ingredients.
Bring to a boil, then simmer for 10 minutes.
Pour over lamb.
Let stand for 24 hours, basting and turning frequently.
Drain lamb, reserving marinade.
Heat the marinade and pour in bacon drippings.
Stir until well blended.
Secure lamb on a spit over hot coals.
Turn often, basting with marinade.
The lamb should take about 1 hour and 30 minutes if you like it pink, 2 hours if you like it well done.
To make gravy, strain remaining marinade.
Add the water and cook over moderate heat.
Add cornstarch mixed with a few drops of water, stirring constantly with a wooden spoon until thickened.
Season to taste.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Lamb
Interest: 
Gourmet

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