Sour Orange Rosemary Leg Of Lamb Pit Roast
From Steambeat 13 years ago
- 4+ hours slow cooked to make
- Serves 4-6
Sour oranges are a regular fixture in South Texas and most people will have a tree in their back yards or know someone that does. I was over at a friends ranch and he had just killed a yearling goat (we'll get to the lamb in a second). Read more While he set about butchering it, I raided his garden and we dug a pit and set it to cook right there. Once home I realized I liked the flavors of sour orange and rosemary with lamb more than goat. So the next weekend I threw this together. This is a personal favorite! I usually make this with some coal brazed mussels as an accompaniment and toss up a mint and basil salad to compliment the flavors. See less
Ingredients
- 5 large sour oranges shopping list
- 4 sprigs of rosemary shopping list
- 4 tablespoons white vinegar shopping list
- 1 cup Dry or Medium Dry Red Wine ( I recommend Marques De Riscal, it has great tannins and wont break the bank at about 18 bucks) shopping list
- 5 to 6 pound Leg of Lamb (Bone In) shopping list
- 1 tablespoon salt shopping list
- 1 tablespoon pepper shopping list
- If you cant get sour oranges in your area Mexican limes work just fine. shopping list
- (Optional) shopping list
- Turmeric (I just love the color) shopping list
How to make it
- Take the leg and cut two long inch deep slices from socket to ankle on both the back and the front. These serve as a kind of induction system. the meat will absorb cooled juice from the cuts in the bottom and since heat rises vent heated juice from the cuts in the top.
- In a bowl mix the juice of 4 sour oranges, the vinegar, the wine, and the salt and pepper. (As well as the turmeric if your using it)
- Pack the top gashes in the lamb with the rosemary. Slice the fifth orange and lay the slices over the rosemary. Now make a large packet out of foil (double or triple up the foil) and add the lamb and juice/wine mixture.
- You will need a large pit about two feet deep by two feet wide preferably of loose clay or sand. I have an elevated sand pit specifically for barbecuing. Set several logs to burn. You want to get them down to a nice hot ember. You will need enough wood so that you have enough embers to cover the base and the top of the pit. Once the fire reaches this point set aside about half the coals.With the coals left on the bottom, lay down about an half an inch of sand or dirt over these and a few layers of tin foil. Place the packet in the pit, cover with another layer or two of foil, add half an inch of sand and lay the remaining coals over before burying the whole mess. Dig up 4-5 hours later and enjoy. Careful the dirt or sand will still be very hot.
The Rating
Reviewed by 1 people-
Oh wow! This sounds like heaven in your mouth...... can't wait to make it.....high 5
tinadc
in Cape Town loved it
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