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Tex Mex Barbecued Lamb
| 1 |
New Zealand Spring Lamb Butterflied Leg, defrosted (about 3 lbs/1.5 kg) |
1 |
| 1 can |
Whole Jalapenos (Green Chilies) |
114 ml |
| 1/2 cup |
Vegetable Oil |
125 ml |
| 1/2 cup |
Dry Red Wine |
125 ml |
| 1/4 cup |
Red Wine Vinegar |
50 ml |
| 6 |
Cloves Garlic, minced |
6 |
| 2 tbsp |
Dijon Mustard |
30 ml |
| 1tsp each |
Chili Powder, Marjoram, Oregano |
5 ml |
| 7-1/2 oz |
Tomato Sauce |
213 ml |
| 2 tbsp |
Liquid Honey |
30 ml |
Rinse chilies in sieve under cold running water, drain well and chop finely. Place in small bowl and stir in oil, red wine, vinegar, garlic, mustard, chili powder, marjoram and oregano.
Lay lamb flat and with sharp knife, make several slashes in thickest meaty part. Place in shallow glass dish, pour marinade over top and turn lamb to coat well. Cover and marinate overnight, turning once or twice. Bring to room temperature 30 minutes before grilling.
Yield: 6-8 servings
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