Lemon and herb barbecued loin of lamb

Yield: 8 servings

Measure Ingredient
\N \N Leaves from 2 sprigs of fresh thyme
\N \N Leaves from 2 sprigs of fresh rosemary
\N gram Rind of 1/2 lemon
\N \N Juice of 1 lemon
4 eaches Cloves of garlic, skins removed and crushed
4 eaches Generous slices of fresh ginger, chopped finely
2 eaches Or 3 tablespoons honey
\N \N Salt and freshly ground pepper
4 tablespoons Butter
2 eaches Loins of lamb, bones removed
3 tablespoons Oil

SOURCE: AUSTRALIAN VOGUE WIN

Put into your blender or food processor, the thyme, rosemary, lemon rind and juice, garlic, ginger, honey, salt and pepper and blend thoroughly to a puree. Reserve 1 tablespoon of this mixture. Add butter and continue to blend. Reserve 2 tablespoons of this mixture.

Generously spread the herbed butter inside the lamb loins. Roll up and stitch together, using a very fine twine, and a darning needle.

Add the oil to the reserved lemon herb mixture (without the butter).

Score the loins and rub the mixture well into the meat. Put in a china dish and pour over any mixture not adhering to the meat. Cover with plastic and refrigerate for at least 4 hours or overnight if possible. Turn the loins in the oil mixture occasionally. Preheat the oven to 230'C and cook the lamb on the centre shelf for approximately 20 minutes, according to desired pinkness. Cook for a further 15 minutes on the barbecue or under a griller to brown and crisp the outside. Carve into 2 cm to 3 cm slices and serve with the melted reserved herb butter mixture. Sandra Nicholas Bon-Appetit, Exec.Chef. Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-28-94

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