15 Apr

BBQ Lamb Leg Rotisserie

BBQ Lamb Leg Rotisserie

BBQ Lamb:  I followed a Steve Raichlen recipe (Cape Town Lamb) from his Barbecue Bible last weekend and spit roast a leg of lamb.  I added some hickory wood chips for extra flavour.  It couldn’t have gone any better and made for a delicious Easter family lunch.

  • 1/4 cup Worcestershire sauce
  • 1/4 soy sauce
  • 1/4 cup packed brown sugar
  • 3 tbsp Dijon mustard
  • 1 tbsp dry mustard
  • 3 tbsp fresh lemon juice
  • 3 tbsp vegetable
  • 3 cloves garlic, minced
  • 1 tbsp minced, peeled fresh ginger
  • Salt and pepper
“Combine the Worcestershire sauce, soy sauce, brown sugar, Dijon and Chinese-style mustards, lemon juice, oil, and minced garlic and ginger in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook the glaze until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove the glaze from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to room temperature.”

[youtube pcpcmBvGDgw]

Best BBQ lamb I’ve cooked yet!  :-)

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