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Barbecue Spanish Lamb

This recipe for Barbecue Spanish Lamb has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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.

Ingredients 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
Dry mustard
Freshly ground black pepper
200g butter

How to make Barbecue Spanish Lamb

  • Prepare the barbecue
  • Rub 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.
  • In 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.
  • Remove the lamb from the dish, removing all of the mint leaves and place on the barbecue grill.
  • Brush the lamb with the garlic butter sauce during cooking about 6 - 8 minutes each side.
  • Serve immediately with a sprinkle of salt for juicy, succulent lamb with a delicate hint of mint and garlic.

Barbecue Spanish Lamb

Orce Serrano Hams

Published with permission of Orce Serrano Hams