BBQ Lamby Lamb2016-01-25
- Servings : 4 servings
- Prep Time : 10m
- Ready In : 1m
- 2 lbs leg of lamb or lamb chunks cut into pieces
- 2 inches ginger, smashed (or ginger paste)
- 4-6 garlic cloves, smashed (or garlic paste)
- 3 tablespoons vinegar (or red wine vinegar)
- Black pepper
- 1/2 packet masala spices
- Juice of 1/2 lemon
Place lamb pieces in a Ziploc bag. Mix all other ingredients together and pour into bag with lamb. Seal completely, then ensure marinade covers all the lamb. Place in refrigerator overnight.
Remove lamb from bag and bbq over medium to medium-low heat on bbq (you can place on skewers if you have cut into small pieces) to ensure the meat doesn't burn, flipping occasionally to ensure evenly cooked.
Cook until inner temperature ranges between 145 degrees (medium rare), 160 degrees (medium), and 170 degrees (well done) using a meat thermometer.