| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main course |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
kg |
Butterfly of Lamb |
| 150 |
|
Dry Sherry |
| 3 |
T |
Soy Sauce |
| 4 |
T |
Honey |
| 2 |
T |
Tomato Puree |
| 150 |
|
Port |
| 4 |
T |
Fresh Herbs, rosemary |
|
|
oregano |
|
|
parsley mint |
| 8 |
|
Cloves Garlic |
| 900 |
g |
New Potatoes |
| 75 |
|
Olive Oil |
| 1 |
|
Sprigs Fresh Thyme |
|
|
Rock Salt |
INSTRUCTIONS
Place the meat in a large strong clean plastic bag. 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.
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. 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.
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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