Title: Marinated Butterfly Lamb with Roast New Potatoes
Categories: Main course, Here's one , Earlier2
Yield: 4 servings

2 1/2 kg Butterfly of Lamb
150 ml Dry Sherry
3 tb Soy Sauce
4 tb Honey
2 tb Tomato Puree
150 ml Port
4 tb Fresh Herbs; (rosemary,
-oregano,
; parsley, mint)
8 Cloves Garlic
900 g New Potatoes
75 ml Olive Oil
1 Sprigs Fresh Thyme
Rock Salt

1. Place the meat in a large strong clean plastic bag.

2. In a bowl, mix the sherry, port, soy, honey, tomato puree, herbs and
garlic until combined. Then pour into the bag, seal and refrigerate
overnight.

3. Place the potatoes in a disposable tin foil tray. Throw in the garlic,
thyme and pour over oil. Sprinkle with the rock salt. Cook on the barbecue
~ covered - for 25 minutes, turning occasionally.

4. Remove meat from bag and discard the bag. Place the meat skin side down
for 10 minutes, then turn and cover and cook for a further 30 - 35 minutes.

5. Serve on a large platter sliced and surrounded by the potatoes.

Converted by MC_Buster.

NOTES : Chef:Mark Wogan

Converted by MM_Buster v2.0l.