Preparation 20 minutes. Marinate 8 hours. Cooking 30-45 minutes.
Serves 6 to 8. Pairs well with Syrah.
1 6-7 pound leg of lamb, butterflied
1 cup dry red wine
3/4 cup beef broth
3 tablespoons orange marmalade
2 tablespoons red wine vinegar
1 tablespoon minced dried onion
1 tablespoon dried marjoram
1 tablespoon dried rosemary
1 large bay leaf, crumbled
1 teaspoon seasoned salt
1/4 teaspoon ginger
1 clove garlic, crushed
Place lamb in a shallow roasting pan, fat side down. Combine remaining ingredients in a 2-quart saucepan and simmer, uncovered, for 20 minutes. Pour the hot mixture over the lamb and marinate at room temperature for 6-8 hours, turning frequently.
BARBECUE METHOD: Place meat over medium-hot coals, fat side up, for 30-45 minutes. Turn several times, being careful not to pierce meat. Periodically brush with marinade.
OVEN METHOD: Preheat oven to 425°. Place meat, fat side up, under broiler, about 4 inches from heat. Broil 10 minutes per side. Transfer meat to preheated oven for 15 minutes.
On a slight diagonal, carve meat in fairly thin slices. Serve with wild rice in a casserole and broccoli cantonese.