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Lamb Barbacoa

Canadian.Recipes's picture
  Boneless lamb leg/Lamb shoulder 6 Pound, rolled and tied
  Water 1 Cup (16 tbs)
  Port wine 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Tabasco 10 Drop
  Tomatoes 2 Medium, diced
  Green pepper 1 Medium, diced
  Onion 1 Medium, sliced
  Coarsely chopped parsley 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), minced

Insert a skewer at intervals to make small holes all over lamb.
Set lamb in a large shallow pan.
Combine and thoroughly blend the remaining ingredients and pour over the lamb.
Cover and marinate about 24 hours in refrigerator; baste frequently, turning the lamb occasionally.
When ready to grill, remove the lamb from the marinade (reserve) and secure roast on spit, making sure it is evenly balanced.
Insert meat thermometer so tip does not touch the spit or rest in fat; put drip pan in place and start motor.
Basting frequently with the liquid from the marinade, rotate on spit 2 1/2 to 3 hours, or until meat thermometer registers 175°F for medium done or 180°F for well done.

Recipe Summary

Difficulty Level: 
Main Dish

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