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Categories:Viewed: 7 - Published at: 3 days ago
Ingredients
- 1 (4 lb.) butterflied boneless leg of lamb, cut off the fat
- 1/2 c. red currant or grape jelly
- 1/2 c. fresh lemon juice
- 3 Tbsp. olive oil
- 1 1/2 Tbsp. salt
- 4 tsp. ground coriander seed
- 4 garlic cloves, crushed
- 1 tsp. ground black pepper
Method
- Melt red currant or grape jelly in a saucepan and mix in all ingredients. Then pour over the lamb in a large bowl and marinate for at least 8 hours. Prepare on grill, turning often. Cook until done to your taste.