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TITLE :Barbecued Lamb A La Buster
SERVES :4
KeyWords :Barbecue Meats family
MINUTES :
ORIGIN :
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PROTEIN :
FAT :
CARB :
FIBER :
CHOL :
IRON :
SODIUM :
CALCIUM :
SAT :
POLY :
MONO :
Oven Temp:
Ingredients:
1 ea Leg of lamb
1/2 c Red wine
1/2 c Soy sauce
1/2 c Raspberry jelly
1 T Rosemary needles
2 ea Garlic cloves, crushed
1 ds Tabasco sauce

Instructions:
Remove bone from leg of lamb and trim as much fat as possible. If
someone in the family really objects to "mutton" taste, try to remove
all fat. There should be 2 or 3 nice chunks of meat from the leg of
lamb. If the meat is more than 2" thick, butterfly it before
marinating.
Combine equal parts red table wine and soy sauce. Whisk in raspberry
jelly (other flavors of jelly may be substituted), garlic, rosemary,
and tabasco sauce. Adjust amounts of ingredients to suit your taste.
The flavors of all ingredients should be apparent, with raspberry (or
other jelly) strongest then rosemary, garlic, and soy (salt) in that
order. There should be only a slight tang from the tabasco.
Marinate the lamb for at least 2 hours at rooom temperature; best if
marinated overnight in the refrigerator, then brought back to room
temperature before grilling. Grill over high heat just as you would a
good steak. As soon as it is seared on both sides, turn heat down to
low and baste with marinade.
Just before serving, slice across the grain, as you would a London
broil. Serve with French bread and red wine.
This recipe is freely adapted from directions given by Kay's brother,
Salvatore Cambareri (Sal to his friends, Buster to his siblings). He
makes the marinade purely by taste, and the measurements given here
are only guesses.

Notes:
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