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Leg of Lamb with Rosemary and Tomato Paste
45 lbs lamspoot, buttterflied

2 theelepel zout

2 knoflook kruidnagels, chopped

1 cup olive olie

2 citroenen, sap

1/3 cup tomatenpuree

2 theelepel rozemarijn

1/2 theelepel black peper, gemalen

1/2 theelepel majoraan

1/2 theelepel oregano

1/2 theelepel aromat
  • Omschrijving recept: Lamsvleesgerechten; Italiaans
  • Bereidingstijd: Daniel Faigin and Karen Davis (?)
  • Bron: Amanda

Bereiding

Have the butcher butterfly the leg of lam, or do it yourself.

Combine all remaining ingredients in a glass, enamel, stainless, or plastic container, and beat with a whisk or fork until combined. It takes a few minutes.

Add the lam, turning it to make sure it is coated on all sides.

Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade, and re-cover as necessary.

Grill outside, or brolie inside at 8 inches from the flame for 15 minutes on each side, brushing occasionally with the marinade. Serve in plakjes thin (hot) with the rest of the marinade, heated.

Notities

My wife and I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb.