| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Annatto seeds; ground, (what a job!) |
| 1 | ts | Ground cumin |
| 1 | Clove garlic; crushed | |
| 75 | ml | Red wine |
| 1 | tb | Oregano |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 1 | ts | Black pepper; ground |
INSTRUCTIONS
Figure that. Believe it or not this is the second leg-o-lamb recipe I got today. Although not Q'd, it could be Q'd easy enuf. This recipe comes from the UK so some of the measurements will require conversion or at the very least some imagination. We had a half leg of lamb in our Christmas butchery order, and we roasted it with the following marinade/baste: I slashed a diamond-pattern into the meat, and rubbed the marinade in. Gave it 2 hours before cooking it at 190C for 75 mins on a bed of sliced potatoes. Very tasty! Posted to bbq-digest Volume 98 Issue 015 by vev-bbq@michvhf.com on Jan 7, 1998
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