Spanish grilled lamb leg with fresh herbs
A tender, flavour-packed marinade for sliced lamb leg, grilled over an open fire — perfect for brother time in the south of Spain.
What you need
How Maurice does it
- 1
Place the thick slices of lamb leg into a large stainless steel bowl.
- 2
Crush and chop the garlic cloves, then add them to the bowl.
- 3
Pour the olive oil over the lamb and garlic.
- 4
Chop the spring onions into large pieces and add to the bowl.
- 5
Cut the tomatoes into wedges and add to the bowl.
- 6
Cut the lemon into wedges and add to the bowl.
- 7
Season the ingredients with salt.
- 8
Use scissors to cut the fresh sage, thyme, and rosemary from the garden plants, then add to the bowl.
- 9
Add the white wine to the bowl.
- 10
Thoroughly mix all the ingredients together by hand to coat the lamb. Let marinate for 1 hour.
- 11
Arrange the marinated lamb pieces on a wire grilling grate.
- 12
Close the grate and place over an open fire to grill for a quick grill, until cooked to your liking.
- 13
Place the grilled lamb pieces onto a wooden cutting board.
- 14
Serve and enjoy, tearing the lamb apart to eat, optionally with glasses of red wine.
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