The Soy Sauce is fabulous in lamb marinades and sometimes I use it for beef too.
I shy from marinades and tend to use dry spices on meats. If you like lamb on the spit, try this:
Take a leg of lamb,
about a handful of coriander seeds,
a half a cup of minced garlic,
a bunch of course salt (need lotsa salt, but don't go dang crazy),
black peppercorns (see comment above)
Coursely grind the peppercorns, salt and coriander together (I use a coffer grinder that I use only for this purpose. I zip the thing a few times and VEEOLA! Dat mess is ready!) Set it aside.
Well-balance the leg onto your spit.
With a paring knife, punch a zillion holes into the leg of lamb. Cover the meat evenly with the holes. Push your index finger deeply, right down to the center of the meat, into each hole.
Sprinkle the lamb evenly with the coriander, salt and pepper mixture, occasionally pressing the spices into the meat (also into the holes you made).
With a flat knife, slather on the minced garlic all over/ Get garlic into the holes also.
Start the coals and cook dat sucka!
Serve it with a fairly big Shiraz.
(You can use ground fresh Cilantro leaves instead of the coriander seeds, but I think the seeds are better. My wife likes the Cilantro best. Claims the flavor is richer and more varied.) |
