| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main course, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 2 1/2 |
kg |
Butterfly of Lamb |
| 150 |
ml |
Dry Sherry |
| 3 |
tb |
Soy Sauce |
| 4 |
tb |
Honey |
| 2 |
tb |
Tomato Puree |
| 150 |
ml |
Port |
| 4 |
tb |
Fresh Herbs; (rosemary, oregano, |
|
|
; parsley, mint) |
| 8 |
|
Cloves Garlic |
| 900 |
g |
New Potatoes |
| 75 |
ml |
Olive Oil |
| 1 |
|
Sprigs Fresh Thyme |
|
|
Rock Salt |
INSTRUCTIONS
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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