Succulent leg of lamb flavoured with red wine and parsley makes an interesting variation to the more usual barbequed beef.
8 legs of lamb steaks
Fresh chopped parsley, to garnish
For the marinade
150ml red wine
50ml olive oil
2 cloves of garlic, crushed
5 tbls chopped fresh parsley
Salt and ground black pepper
Preparation time : 10 minutes
Cooking time : 12-15 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Using a zester or vegetable peeler, remove the zest from the lemon and cut it into shreds
2. Cut lemon in half and squeeze the juice into a large flat dish. Add half the zest strips and remaining marinade ingredients. Mix well.
3. Place the lamb in the marinade, en suring that each steak is well coated. Cover and marinate in the fridge for at least two hours.
4. To cook, drain the steaks of excess marinade and place over a hot barbecue – 12 minutes for medium and 15 minutes for well done, turning and basting frequently. Sprinkle with chopped parsley and remaining lemon strips.
Watchpoint : Make sure that the barbecue coals are very hot before adding the steaks to the grid, or you may find the meat will become dry and tough. Enjoy your meal!