Marinated butterfly lamb with roast new potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | kilograms | Butterfly of Lamb |
| 150 | millilitres | Dry Sherry |
| 3 | tablespoons | Soy Sauce |
| 4 | tablespoons | Honey |
| 2 | tablespoons | Tomato Puree |
| 150 | millilitres | Port |
| 4 | tablespoons | Fresh Herbs; (rosemary, oregano, |
| ; parsley, mint) | ||
| 8 | Cloves Garlic | |
| 900 | grams | New Potatoes |
| 75 | millilitres | Olive Oil |
| 1 | Sprigs Fresh Thyme | |
| Rock Salt | ||
Directions
1. Place the meat in a large strong clean plastic bag.
2. In a bowl, mix the sherry, port, soy, honey, tomato puree, herbs and garlic until combined. Then pour into the bag, seal and refrigerate overnight.
3. Place the potatoes in a disposable tin foil tray. Throw in the garlic, thyme and pour over oil. Sprinkle with the rock salt. Cook on the barbecue ~ covered - for 25 minutes, turning occasionally.
4. Remove meat from bag and discard the bag. Place the meat skin side down for 10 minutes, then turn and cover and cook for a further 30 - 35 minutes.
5. Serve on a large platter sliced and surrounded by the potatoes.
Converted by MC_Buster.
NOTES : Chef:Mark Wogan
Converted by MM_Buster v2.0l.
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