Club Food

Paella

This is one of the most famous dishes in Spain.
The rice-based
stew of chicken, seafood, sausage and saffron is named for the
two-handled, shallow cooking vessel named paellaera, from which it
is served.

2 tablespoons olive oil
1 clove garlic
1 frying chicken, cut into serving pieces
1 (6 to 8 ounce) chorizo sausage
3 tomatoes, chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 teaspoon paprika
Salt and black pepper, to taste
1 fresh artichoke, cut into eighths, with
choke and tough outer edges removed
3 cups chicken broth
1 cup tomato sauce
2 cups rice, uncooked
1 1/2 teaspoons saffron threads, soaked in warm water
1 pound raw shrimp, peeled
1 cup fresh or frozen green peas
12 large Spanish olives
12 scallops
2 tablespoons chopped pimento
2 pounds cleaned mussels or clams
Fresh parsley
Fresh lemon wedges

Heat oil in a large, heavy iron skillet or paella pan.
Add
garlic and cook a few minutes; remove and reserve garlic.
In the
same skillet, brown chicken and sliced chorizo; drain fat.
Ad
tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke
pieces to chicken and chorizo.
Cook 10 minutes.

Add chicken broth and tomato sauce.
Bring to a boil.
Add rice
and saffron.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
Bake 10 to 15 minutes longer.

Add shrimp, peas, olives, scallops, pimento and reserved garlic;
tuck in mussels or clams (opening-side up) and reserved garlic.
Bake 10 to 15 minutes longer or until mussels are open and shrimp
are cooked.
Garnish with parsley and lemon wedges.

Spanish Pork Chops

Shared with Recipe Goldmine by Santiago, New York, New York

4-5 pork chops
1 packet of Goya Sazon with Achiote
3 spoonsful of Goya Adobo
2 spoons of sofrito (store brought or homemade)
A little bit of black pepper

Place pork chops with seasonings in seasoning bag ( I use a
plastic storage bag) Add enough water to allow the seasonings to
mix.
Close bag and shake everything up.
You can let it sit in this
marinade for a while or just put the chops straight to cook.
You
can fry, grill, bake or broil them – either way is good.

Homemade Sofrito

This is for a small batch, to make the batch bigger just add 1
extra of each ingredient.

3 large green bell peppers
3 large white onions
1 garlic clove or 3 spoons of crushed garlic
1 leaf of reacao
2 leaves of culantro or cilantro
3 ajices peppers (optional)

Cut up all of the ingredients into chunk sizes.
Place into a
blender or food processor.
Mix ingredients until all are blended
together (The consistency should be a little liquidy, but chopped
into small pieces.) Pour ingredients into a pot.
Add olive oil
(about 4 spoons), 1 packet of Sazon & 1 packet of Sazon con
Achiote.
Cook mixture for about 5 minutes.
Place cooked sofrito
into a jar, container or ice tray, if using an ice tray it can go
straight to the freezer.
Enjoy!

Classic Spanish Omelet

2 medium-size raw potatoes, peeled and diced
1/3 cup olive oil
4 eggs, beaten
Salt and pepper

Cook potatoes in oil, turning often until tender but not brown.
Remove from the oil, then drain on absorbent paper; cool to room
temperature.
Drain any surplus oil from skillet, leaving just a
film.
Reheat skillet.

Combine beaten eggs, salt, pepper and potatoes.
Pour into the
hot skillet, lifting the edges frequently until the omelet is
browned on the bottom.
Turn and brown the other side.

Serves 4.

Chicken with Red Peppers (Spain)

2 tablespoons vegetable oil
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 medium onion, chopped
1 clove garlic, chopped
3 medium red bell peppers, cut into thin strips
2 medium tomatoes, chopped
1/2 cup chopped prosciutto (about 2 ounces)
1 teaspoon salt
1/4 teaspoon pepper

Heat oil in 12-inch skillet until hot.
Cook chicken over medium
heat until brown on all sides, about 15 minutes; remove chicken.
Cook and stir onion and garlic in oil until onion is tender.

Stir in remaining ingredients.
Heat to boiling; reduce heat.
Return chicken to skillet.
Simmer uncovered, turning chicken pieces
occasionally, until thickest pieces of chicken are done, about 40
minutes.

Remove chicken to warm platter; keep warm.
Cook and stir sauce
over medium heat until very thick, about 5 minutes; serve over
chicken.
Garnish with ripe or Kalamata olives if desired.

Yields 6 servings.

Fried Milk (Leche Frita- Spain)

These are absolutely delicious!

1/2 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon ground nutmeg
3 cups milk
1 tablespoon butter or margarine
1/4 teaspoon grated lemon peel
2 eggs, well beaten
3/4 cup dry fine bread crumbs
Vegetable oil

Mix sugar, cornstarch and nutmeg in saucepan; gradually stir in
milk.
Heat to boiling over medium heat, stirring constantly; boil
and stir 1 minute.

Remove from heat; stir in butter and lemon peel.
Spread evenly
in ungreased 8-inch square baking dish.
Refrigerate uncovered until
firm, at least 3 hours.

Cut custard into 2-inch squares with wet knife.
Dip custard
squares into eggs; coat with bread crumbs.

Heat 1 to 1 1/2 inches oil to 360 degrees F.
Fry 2 to 3 squares
at a time until light brown, 1 to 2 minutes; drain.

Sprinkle with confectioners’ sugar, if desired.

Yields 8 servings.

Torrijas (Spain)

2 eggs
2 tablespoons milk
1 teaspoon cinnamon
8 to 12 thick slices of French or Italian bread (about
1-inch thick; day-old bread is better)
Olive oil, butter, or margarine (for frying)
Confectioners’ sugar

Beat the eggs, milk and cinnamon together.
Quickly dip both
sides of the slices of bread in the egg mixture and fry in a heavy
skillet over moderate heat until browned on both sides.
Dust
liberally with confectioners’ sugar and serve
immediately.

Serves 4 to 6.

Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients.
Place in a
pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like
fell, leaving a little fat in order to enhance flavor.
Using a
small brush, spread surface of meat well with marinade.
Place lamb
in a large pan, cover, refrigerate overnight or for 24 hours.
Baste
occasionally with marinade.

The following day, remove meat from refrigerator at least 40
minutes before cooking time, in order to bring to room temperature.
Heat coals.
Either lay leg of lamb on grill or place on a spit.
Turn meat over every 15 minutes.
Cook to desired doneness.
Transfer
meat to a pan and let rest for 10 minutes before carving.
(Resting
meat makes it firm and easier to carve.)

Total cooking time: approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.

Spanish Garlic Soup

4 tablespoons butter, divided
2 cups leeks, trimmed and sliced (white
and light green parts only)
12 to 15 cloves peeled garlic, coarsely chopped
6 cups chicken broth
2 pounds potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon fresh parsley, chopped
1 cup whipping cream
Croutons (for garnish)

In Dutch oven, melt 2 tablespoons butter.
Sauté
leeks and garlic 2 to 3 minutes.
Add chicken broth, potatoes, salt
and parsley.
Bring to a boil.
Reduce heat, cover and simmer 45
minutes.

Purée in blender or food processor until smooth.
(May be made up to this point in advance) Add cream.
Heat JUST to a
boil.
Swirl in remaining butter.

Serve hot.
Garnish with croutons and more parsley or chives if
desired.

Serves 6 to 8.

Candied Walnuts with Cream (Nueces Caramelizadas con Nata -
Spain)

1 cup walnut pieces
1/3 cup granulated sugar
1 cup chilled whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Cook walnuts and 1/3 cup sugar in skillet over low heat,
stirring constantly, until sugar is melted and walnuts are coated.
Immediately pour mixture onto aluminum foil-covered cookie sheet;
carefully spread in single layer.
Cool; break apart.
Store at room
temperature.

Beat remaining ingredients in chilled bowl until stiff.
Spoon
whipped cream into 6 goblets or dessert dishes.
Sprinkle with
sugar-coated nuts.

Brazo de Gitano (“Gypsy’s Arm” Rolled Sponge Cake)

This is a classic Spanish chocolate cake-rum roll.

5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectioners’ sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar*

Preheat oven to 350 degrees F.

Beat egg yolks and 1/4 cup sugar until thick and smooth.
Stir in
flour, cocoa and vanilla extract.
Blend well.
Whip egg whites until
stiff, but not dry.
Fold into yolk and flour mixture.
Butter a 15 x
8-inch baking pan.
Line with baking parchment paper or wax paper.
Butter well again, and dust lightly with 2 tablespoons of the
confectioners’ sugar.
Pour batter into the pan and spread out
evenly.
Bake for 15 minutes.
Cool for 5 minutes, then turn onto a
cloth to cool.
After 10 minutes peel paper off.

Combine whipped cream, rum and sugar.
Adjust to taste.
Spread
over cake and roll cake like a jellyroll, starting with the long
edge.
Sprinkle with remaining confectioners’ sugar.
Serve in
slices.

* Superfine Sugar: Put desired amount of granulated sugar in a
blender and blend at high speed for about 30 seconds.

Potatoes with Rosemary (Pastel de Patata con Romero -
Spain)

1/4 cup butter or margarine
2 large onions, thinly sliced
2 teaspoons minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
4 medium baking potatoes, thinly sliced
1 cup half-and-half

Heat butter in skillet until melted.
Stir in onions, rosemary,
salt and pepper.
Cook over low heat, stirring frequently, until
onion is very soft and begins to brown, about 20 minutes.

Arrange half of the potato slices in bottom of greased 10-inch
pie plate.
Top with half the onion mixture.
Repeat layers.
Pour
half-and-half over the top.
Cover with aluminum foil, and bake at
350 degrees F for 1 hour.

Uncover and bake until top is golden brown, about 20 minutes
longer.
Cut into wedges to serve.

Yields 6 to 8 servings.

Scrambled Eggs with Peppers and Tomatoes (Pipérade
Basquaise)

The Basques live on either side of the border dividing France
and Spain.

2 medium green bell peppers, sliced
1 medium onion, sliced
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
3 tablespoons olive oil
2 medium tomatoes, coarsely chopped
8 eggs
1/2 cup milk
1/2 cup 1/4-inch strips fully cooked smoked ham
1 1/2 teaspoons salt
1/4 teaspoon salt

Cook and stir green peppers, onion, garlic, 1/2 teaspoon salt
and the thyme in 1 tablespoon of butter in 10-inch skillet over
medium heat until green peppers are crisp-tender, about 8
minutes.

Add tomatoes; heat until hot, about 2 minutes.
Drain excess
liquid from vegetables; place vegetables on platter.
Keep warm.

Heat remaining oil in same skillet over medium heat until hot.
Mix remaining ingredients; pour into skillet.
Cook uncovered over
low heat, stirring frequently, until eggs are thickened through but
sill moist, 3 to 5 minutes.

Mound scrambled eggs in center of vegetables.
Sprinkle with
snipped parsley if desired.

Yields 4 to 6 servings.

Spanish Braised Oxtails (Rabo de Toro a la Andaluza)

3 pounds oxtails, cut into 2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 medium onion, cut into fourths
1 bay leaf
4 cup water
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 cup dry red wine
Minced parsley

Cook oxtails in 1 tablespoon oil in Dutch oven over medium heat
until brown on all sides, about 15 minutes.
Sprinkle with salt,
thyme and pepper; add onion fourths, bay leaf and water.
Heat to
boiling; reduce heat.
Cover and simmer 3 hours.

Remove oxtails with slotted spoon; remove bay leaf.
Pour liquid
into bowl; skim off fat.
Reserve 1 cup of the liquid.
Cook and stir
chopped onion and garlic in 2 tablespoons oil in Dutch oven over
medium heat until onion is tender.

Stir in flour.
Gradually stir in wine and reserved cooking
liquid.
Heat to boiling, stirring constantly; boil and stir 1
minute.
Reduce heat; add oxtails.
Cover and simmer until oxtails
are tender, 1 to 1 1/2 hours.

Sprinkle with parsley.

Yields 4 servings.

Spanish Crullers (Churros)

Churros is the name of a shaggy-coated sheep, and these crullers
look a bit shaggy, also.

Vegetable oil
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Heat 1 to 1 1/2 inches oil to 360 degrees F.

Heat water, butter and salt to rolling boil in 3-quart saucepan;
stir in flour.
Stir vigorously over low heat until mixture forms a
ball, about 1 minute; remove from heat.
Beat in eggs all at once;
continue beating until smooth.

Spoon mixture into decorators’ tube with large star tip.
Squeeze
4-inch strips of dough into hot oil.
Fry 3 or 4 strips at a time
until golden brown, turning once, about 2 minutes on each side;
drain.
Mix sugar and cinnamon; roll crullers in sugar mixture.

Makes about 24.

Spanish Hard Rolls (Bolillos)

1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
1 tablespoon honey
1 teaspoon salt
5 1/2 to 6 cups all-purpose flour
1 tablespoon cornstarch
2 1/2 teaspoons water

Dissolve yeast in 2 cups warm water in large bowl.
Stir in
honey, salt and 3 cups of the flour.
Beat until smooth.
Stir in
enough remaining flour to make dough easy to handle.
Turn dough
onto floured surface; knead until smooth and elastic, about 5
minutes.

Place in greased bowl; turn greased side up.
Cover; let rise in
warm place until double, about 1 hour.
Dough is ready if
indentation remains when touched.

Punch dough down.
Cover; let rest 15 minutes.

Divide dough into 16 equal parts.
Shape each part into oblong,
about 5 inches long; pinch ends to form points.
Place on greased
cookie sheets.
Make slash about 3 inches long and 1/2 inch deep the
length of each roll.
Cover; let rise until double, 45 to 60
minutes.

Preheat oven to 375 degrees F.

Mix cornstarch and 2 1/2 teaspoons water; brush on rolls.
Bake
until rolls are golden brown, 35 to 40 minutes.

Serve warm.

Makes 16 rolls.

Baked Fish, Spanish Style

1 1/2 pounds fish steaks or fillets
1 1/2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 medium green bell pepper, cut into rings
1 medium tomato, sliced
1 small onion, sliced
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
Lemon wedges

If fish pieces are large, cut into serving pieces.
Arrange fish
in ungreased 8-inch square baking dish.
Sprinkle with salt, paprika
and pepper.
Top with green pepper rings and tomato and onion
slices.
Mix lemon juice, oil and garlic; pour over fish.
Cover and
bake at 375 degrees F for 15 minutes.

Uncover and cook until fish flakes easily with fork, 10 to 15
minutes longer.
Garnish with lemon wedges.

Yields 6 servings.

Spanish Potato Omelet (Tortilla Española)

In Spain, tortilla refers to a savory round based on potatoes or
eggs, not the Mexican flatbread of flour or corn.

3/4 cup olive oil
4 medium potatoes, pared and cut into 1/8-inch slices
1 medium onion, cut into 1/8-inch slices
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in 10-inch nonstick skillet until hot.
Layer potato and
onion slices alternately in skillet.
Cook over medium-low heat,
turning frequently, until potatoes are tender but not brown, about
12 minutes.
Remove potatoes and onion with slotted spoon; drain,
reserving 3 tablespoons oil in skillet.

Beat eggs, 1/4 teaspoon of the salt and the pepper in large
bowl; gently stir in potatoes and onion.
Sprinkle remaining salt
over potatoes.

Heat oil in skillet until hot; pour egg and potato mixture into
skillet.
Cook uncovered over medium-low heat until potatoes begin
to brown on bottom and edge of omelet is firm (center will be wet),
about 7 minutes.

Shake pan occasionally to prevent omelet from sticking.
Place
large plate over skillet; invert omelet on plate.
Slide omelet back
into skillet.
Continue to cook over medium-low heat until eggs are
set and potatoes are golden brown, about 2 minutes longer.
Turn
onto serving plate; cut into wedges to serve.

Yields 4 servings.

Steak with Blue Cheese Sauce (Entrecote al Queso Cabrales -
Spain)

8 ounces blue cheese, crumbled
1 clove garlic, finely chopped
2 tablespoons dry white wine
Dash of ground red pepper
2 tablespoons butter or margarine
4 small New York strip or rib eye
steaks, 1 inch thick (about 2 pounds)
Freshly-ground pepper
1/4 cup water
Minced parsley

Cook and stir cheese, garlic, wine and red pepper over low heat,
stirring frequently, until cheese melted; keep warm.

Heat butter in 12-inch skillet until hot.
Cook beef steaks over
medium-high heat, turning once, until medium doneness, about 5
minutes on each side.

Sprinkle with pepper.
Remove from skillet; keep warm.
Add water
to skillet.
Heat to boiling, stirring constantly to loosen browned
bits; boil 2 minutes.

Stir pan juices into cheese mixture.
Pour over steaks.
Sprinkle
with parsley.

Yields 4 servings.

Sangria (Spain)

1/2 lime, thinly sliced
1/2 lemon, thinly sliced
1/2 orange, thinly sliced
6 to 8 large ripe strawberries, hulled
1/4 cup granulated sugar, or to taste
1 (750 ml) bottle dry red wine (preferably Spanish)
1/4 cup Cognac or other good quality brandy
Club soda, chilled
Ice (optional)

Combine the lime, lemon, and orange slices, strawberries and
sugar in a large pitcher.
Mash with a wooden spoon to release the
juices.
Add the wine and brandy and stir to dissolve the sugar.
Taste and add more sugar if necessary.
Refrigerate for at least 1
hour, or until well chilled.

Just before serving, add chilled club soda to taste.
Serve in
wine glasses, with or without ice.

Serves 4 to 6.

Mussels in White Wine Sauce (Mejillones a la Marinera -
Spain)

2 pounds mussels
1/4 cup finely chopped shallots or onions
2 cloves garlic, finely chopped
2 tablespoons olive oil or vegetable oil
1 cup dry white wine
Pinch of saffron or paprika
Minced parsley

Clean mussels.
Discard any that are not tightly closed.
Cook and
stir shallots and garlic in oil in Dutch oven over medium heat
until shallots are tender.

Stir in wine and saffron.
Heat wine mixture to boiling; add
mussels.
Cover and boil until mussels open, 3 to 5 minutes.

Remove mussels to bowl with slotted spoon; keep warm.
Cook
remaining liquid in pan over high heat until slightly thickened,
about 5 minutes.
Pour sauce over mussels.
Sprinkle with
parsley.

Serve with French bread.

Creamed Spinach, French-Style

3 tablespoons butter
2 cups finely chopped, cooked spinach
1 tablespoon flour
1/2 cup cream
Salt, pepper and nutmeg
Trace of sugar

Melt butter.
Add cooked spinach and cook 3 minutes.
Sprinkle
with flour.
Stir well.
Add cream.
Cook 5 minutes.
Season to
taste.

Spinach Casserole

2 packages frozen spinach
6 teaspoons butter
1 teaspoon flour
1/2 cup milk
1 can mushrooms
Pinch of dry mustard
1/2 teaspoon salt

Cook spinach.
In saucepan, melt butter; add flour.
Cook until
bubbly.
Blend in milk.
Add seasonings, mushrooms and spinach.
Pour
into casserole dish.

Topping
1/2 cup sour cream
2 tablespoons lemon juice
1/2 cup mayonnaise

Mix ingredients together.
Pour over spinach mixture and bake at
350 degrees F for 15 to 20 minutes.

Spinach Hater’s Spinach

2 packages chopped, frozen spinach
1 can cream of mushroom soup
Salt
Pepper
2 tablespoons dehydrated minced onion
Garlic salt
3 tablespoons toasted sesame seeds
1/4 cup sliced almonds
1 cup sharp Cheddar cheese

Cook spinach and drain well.
Mix in remaining ingredients, using
only one-half of the almonds.
Put into buttered 1-quart casserole.
Sprinkle with remaining almonds.
Bake at 350 degrees F for 20
minutes.

Spinach Parmesan

2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) container sour cream
1/3 cup Parmesan cheese
1/3 teaspoon garlic salt
3 slices white bread, cubed
3 tablespoons margarine, melted

Cook spinach according to package directions.
Drain and press
water out of spinach.
Mix spinach, sour cream, cheese and garlic
salt.
Pour into buttered baking dish and top with bread cubes.
Pour
margarine over bread cubes.
Bake at 350 degrees F until bread cubes
are lightly browned, about 20 minutes.
Can be prepared ahead and
refrigerated before baking.

Variation
Stuff spinach mixture into tomatoes, drizzle with melted margarine
and bake.

Stir-Fried Spinach

Posted by Chyrel 10/2/2001 1:11 pm

6 tablespoons vegetable oil
4 garlic cloves, crushed
2 tablespoons soy bean paste
1 teaspoon pepper
2 tomatoes, cut into wedges
2 red chiles, sliced
2 pounds spinach, chopped

Heat the oil in a wok and stir-fry the garlic, soy bean paste,
pepper, tomatoes and chiles for 1 minute.
Add the spinach and cook
for 3 minutes, stirring frequently.

Serve hot and do not overcook.

Sour Cream Pattypan

1/4 cup butter
2 tablespoons water
1 clove garlic, crushed
1/2 teaspoon dried whole basil
Salt and pepper, to taste
2 pounds pattypan squash, coarsely shredded
1 tablespoon flour
8 ounces sour cream

Combine first 5 ingredients in a skillet.
Bring to a boil;
reduce heat to medium.
Add squash; cover and cook until tender.
Add
flour; stir well.
Cook until hot and bubbly.
Remove from heat; stir
in sour cream.

Yields 6 to 8 servings.

Baked Acorn Squash

1 acorn squash
4 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of ground cloves
Pinch of salt

Preheat oven to 350 degrees F.
Grease a baking sheet and a
baking dish.

Halve the squash lengthwise.
Transfer the squash, cut side down,
to the baking sheet, and bake the squash until it is tender, about
45 minutes.
Don’t turn off the oven.
While the squash cooks, melt
the butter, and stir in the remaining ingredients.
Keep the mixture
warm until it is needed.

Arrange the squash, cut sides up, in the baking dish.
Spoon the
butter and seasonings equally over the sections.
Bake the squash
another 15 minutes, until it is very soft.
Serve the squash
hot.

Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients.
Place in a
pint jar and shake well.

Remove excess fat from lamb without breaking the parchment-like
fell, leaving a little fat in order to enhance flavor.
Using a
small brush, spread surface of meat well with marinade.
Place lamb
in a large pan, cover, refrigerate overnight or for 24 hours.
Baste
occasionally with marinade.

The following day, remove meat from refrigerator at least 40
minutes before cooking time, in order to bring to room temperature.
Heat coals.
Either lay leg of lamb on grill or place on a spit.
Turn meat over every 15 minutes.
Cook to desired doneness.
Transfer
meat to a pan and let rest for 10 minutes before carving.
(Resting
meat makes it firm and easier to carve.) Total cooking time:
approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.