Armenian BBQ Lamb

(Contributed by Relaena Sindelar <relaena@halcyon.com>)

Ingredients Directions
  • 1 4-pound leg of lamb, de-boned and butterflied.
  • 10 cloves of garlic, peeled and sliced in half
Marinade
  • ½ cup olive oil
  • ½ cup onion, chopped
  • ½ cup tomato sauce
  • ¼ cup Italian parsley, chopped
  • 1 tsp. salt
  • 1 tsp. dried marjoram, crushed
  • 1 tsp. dried thyme, crushed
  • ½ tsp. pepper
  • 2 cloves garlic, minced or crushed
  • ¼ cup lemon juice

Have butcher prepare lamb if you don't feel like doing all the de-boning and butterflying yourself (or just use a bone-in roast and adjust cooking times). Trim off excess fat. Using a sharp knife, make slits into the lamb at regular intervals all around the meat. Insert half a garlic clove into each slit.

Prepare marinade. Place lamb in a large (gallon size) self-sealing (zip-lock) plastic bag or in a covered non-reactive bowl. Pour marinade into bag or bowl, seal, and place in the refrigerator to marinate for at least 24 hours. Turn bag or lamb over every six hours. (I have marinated only 2 hours with comparable results, as long as the lamb is basted frequently on the grill.)

Remove lamb from refrigerator for an hour before grilling. When grill is hot, pour off marinade into a small saucepan and reserve. (I use a little bit of the sauce to baste the lamb, but reserve most of it to serve at the end).

Grill lamb at a medium temperature. As the lamb is of various thicknesses, it is helpful to use a meat thermometer and test the temperature in several places, always towards the center of the meat. The lamb is ready, depending on your taste, at the following internal temperatures: 140° = rare, 160° = medium, 170° = well done.

When the lamb is cooked, heat marinade while you slice lamb. Pour heated marinade over the slices to serve.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Fri Sep 11 22:31:20 EDT 1998