Marinated Lamb Chops

Ingredients:
6 Loin lamb chops
4 tbsp of lemon juice
Half cup of olive oil
1 tbsp of crushed black pepper
1 tbsp of garlic and herb mixture
2 tbsp of chopped fresh mint
2 tbsp of chopped fresh rosemary

Directions:
Mix all ingredients thoroughly, place in container with lamb chops and leave to marinade for at least 2 hours
Grill on medium heat
Use remaining marinade to baste chops chops while cooking

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Lemon Lamb Kebabs

Ingredients:
500g Deboned lamb
3 Assorted peppers
3 Onions

Marinade:
90 ml Lemon juice
90 ml Olive oil
90 ml Water
1 Grated lemon rind
10 ml Fresh oregano
Salt and pepper to taste
1 Clove crushed garlic
10 ml Rosemary

Directions:
Thickly slice peppers and onions
Cut lamb into cubes (±2cm in size)
Mix other ingredients and place lamb into marinade and leave for 1 hour
Place lamb and vegetables onto skewers
Grill at a medium heat and drizzle remaining marinade over meat while cooking

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Stuffed Leg of Lamb

Ingredients:
1 Leg of lamb ± 2 kg

Mushroom Stuffing:
3 tsp Cooking oil
3 tsp Unsalted butter
150g Chopped mushrooms
1 Chopped onion
1 Chopped clove garlic
1 tsp Freshly chopped rosemary
1 tsp Freshly chopped oregano
1 tsp Dried mixed herbs
1 Cup Breadcrumbs
30 ml Sherry
2 tsp Salt
1 tsp Freshly ground pepper

Directions:
Heat cooking oil on solid plate
Fry onions, garlic and mushrooms until onions are soft
Mix in all the other ingredients
Debone leg of lamb and cut open
Place meat with fatty side down
Put mixture on meat
Place rotisserie spike across meat
Fold lamb over spike and tie with string at 20cm intervals
Cook on BBQ for 2 hours at med low heat
Cooking time can be reduced to 1 hour if a convector hood is used
Allow lamb to stand for 20 minutes before carving

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