recipe for Barbecue Spanish Lamb has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Barbequed lamb is a real treat for the barbecue in
the summer time, especially when prepared with a good
marinade. This delicate yet flavoursome marinade is
best left for at least three hours to infuse all those
flavours. For this recipe we have a leg of lamb cut
into steaks with the bone remaining in the centre but
you could equally use lamb chops or even a full leg
that has been boned and flattened.
for Barbecue Spanish Lamb
1 leg of lamb, cut into thick chops.
Generous handful of fresh mint
1 onion, peeled and grated
1 clove of garlic, peeled and crushed
Freshly ground black pepper
to make Barbecue Spanish Lamb
each chop with the pepper and dry mustard then place
a layer of mint leaves in a large shallow dish add
the lamb and cover with grated onion and more mint
leaves. Leave in the fridge for at least three hours.
a saucepan, combine the butter and garlic and cook
gently for 5 minutes then add a little more fresh
chopped mint and simmer for a few minutes more.
the lamb from the dish, removing all of the mint leaves
and place on the barbecue grill.
the lamb with the garlic butter sauce during cooking
about 6 - 8 minutes each side.
immediately with a sprinkle of salt for juicy, succulent
lamb with a delicate hint of mint and garlic.
with permission of Orce