Barbecued Lamb, Sonoma Style |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Found this while looking through old clippings in a cookbook I'd put together years ago - It's from the Los Angeles Times, submitted by Sebastiani Vineyards. Posting for safe-keeping, will add comments once I've tried it. Time does not include overnight marinating. Ingredients:
3/4 cup olive oil |
1/2 cup red wine vinegar |
1/2 cup cabernet sauvignon wine |
1 (4 ounce) can chopped green chilies |
6 garlic cloves, chopped |
4 teaspoons italian seasoning |
2 tablespoons hot mustard |
1 (6 lb) leg of lamb, boned and butterflied |
1 (8 ounce) can tomato sauce |
3 tablespoons honey |
Directions:
1. Combine oil, vinegar, wine, chiles, garlic, Italian seasoning and mustard. Mix well.
2. Place lamb in shallow dish and pour mixture over it. Turn to coat. Cover and marinate overnight, turning again.
3. Remove meat from marinade. Blend tomato sauce and honey into marinade, stirring well.
4. Barbecue marinated lamb over double layer of hot coals 8 to 10 minutes on each side, basting frequently, until done.
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