High-Country Lamb
the Editors of Publications International, Ltd.
Lamb or kid goat that's been cooked over the coals tastes marvelous when wrapped in a warm flour tortilla and splashed with salsa.
Yield
Makes 8 to 10 servings
Ingredients
| 1 | leg of lamb (6 to 7 pounds), boned and butterflied |
| 1/4 | cup olive oil |
| 1/4 | cup lemon juice |
| 1/4 | cup dry vermouth |
| 1 | teaspoon dried oregano |
| 1 | clove garlic, minced |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon ground cumin |
| 1/8 | teaspoon hot pepper sauce |
Preparation
- Place lamb in large self-sealing plastic food storage bag. Combine remaining ingredients in small bowl. Pour over meat; seal bag. Refrigerate 4 to 6 hours or overnight, turning bag occasionally to distribute marinade.
- Preheat charcoal grill and grease grill rack. Remove meat from refrigerator and bring to room temperature. Remove meat from marinade and drain briefly; reserve marinade. Place meat on grill 4 to 6 inches above solid bed of coals (coals should be evenly covered with gray ashes). Cook, uncovered, about 50 minutes for medium or until internal temperature reaches145°F when tested with meat thermometer inserted into the thickest part of roast. Baste frequently and turn as needed to brown evenly.
- Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
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