50+ Friends Club Cookbook
Meat and Game

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Gentle Ben's Grilled Piquant Lamb

From the Kitchen of: Gentle Ben

This is superb, I prefer it rare. I love it the next day, sliced and warmed in microwave and placed in sandwiches, complete with mint sauce. So do my friends, I very seldom have any left for a sandwich the next day. So I quit inviting them over and I go on the Net instead. My 50+ friends only talk about food. I love'em.

1	5-lb	leg of lamb
		vegetable oil
		salt
1/2	teaspoon	freshly ground pepper
1/2	cup	water
1/2	cup	Madeira wine
2	tablespoon	wine vinegar
1	tablespoon	Worcestershire sauce
1/4	cup	lemon juice
1	teaspoon	dry mustard
Dash		of hot sauce
1/4	teaspoon	paprika
1	clove	garlic, pressed
1		medium onion, grated

• Rub lamb with 1 tablespoon oil, 1 tablespoon salt, and pepper. Place on grill over low coals or in 325oF oven; cook about ¾ to 1 hour. Turn occasionally; brush with oil.
• Combine water, wine, vinegar, Worcestershire sauce, lemon juice, mustard, hot sauce, paprika, garlic, onion, 1 tablespoon oil, and ½ teaspoon salt in saucepan; bring to boil.
• Brush lamb with sauce; cook about 1 hour, to desired degree of doneness. Turn occasionally; brush with sauce.
• If using oven, turn on broiler after final brushing to glaze slightly.
• Yields about 10 servings.
• Hint: any red wine will do, but the Madeira does something special.
• Caution: This is a two handed recipe, do not try this one with one hand. For a one-handed recipe see my Saucy Chicken Breasts recipe.