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Spanish Lamb

bbq, lamb

1 boneless leg of lamb; butterflied, 4 pounds
----Marinade----
1 1/2 cups port
1 cup water
1/4 cup whole peppercorns
1 tablespoon (each) fresh basil, oregano and rosemary; chopped
1/4 cup olive oil
----Gravy (optional)----
1/3 cup water
1/2 teaspoon cornstarch
salt; to taste

Trim any excess fat from lamb; place lamb in ceramic or glass dish. Marinade: In saucepan, combine port, water, peppercorns, basil, oregano and rosemary; bring to boil. Reduce heat and simmer for 10 minutes; pour over lamb. Cover and marinate for 24 hours in refrigerator, turning and basting frequently. Drain lamb, transferring marinade to saucepan; pat meat dry with paper towels. Heat marinade and pour in olive oil; stir until well blended. Grill lamb flat on greased grill 6 inches from medium- coals or on medium-high setting, turning and basting often with marinade, for 40 to 45 minutes or until meat thermometer inserted in thickest part of meat registers 140°F for rare, 150°F for medium and 160°F for well done. (Lamb is best cooked rare.) Gravy: Strain remaining marinade into saucepan; add 1/3 cup water. Mix cornstarch with a few drops of water and stir into marinade mixture; cook over medium heat, stirring constantly, until thickened. Season with salt to taste. Serve with lamb.

Contributor: Canadian Living - September, 1986

Yield: 6 to 8 servings

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