Barbequed Lamb boned Forequarter in Garlic Marinade
Lamb boned Forequarter in Garlic Marinade
2 x 1.5kg boned out forequarters of Yarallah Lamb
2 large cloves garlic, peeled
2 Onions, finely sliced
3 teaspoons grated lemon rind
1/3 cup lemon juice
1 ½ teaspoons dried basil leaves
1 ½ teaspoons dried oregano leaves
¼ cup olive oil
1 ½ cups dry white wine
Combine all ingredients and mix well.
Lay lamb flat on bench, trim off any excess fat. Cut garlic into thin slivers, push into meat in several places. Place lamb in large bowl, add Marinade, cover and refrigerate overnight.
Next day, pat lamb dry, place on rack over low-heat part of barbeque. Brush with Marinade, cook turning and brushing with marinade for about 50 minutes or until cooked as desired.
Note: This meal is not suitable to freeze or microwave.
Recipe supplied by Brendan and Kerrie
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