Ingredients

1 leg of lamb, boned

1 cup olive oil

1/4 cup dry Vermouth

1 Tablespoon oregano

2 cloves garlic, peeled and sliced

1 onion, peeled and cut into eighths

1 dozen peppercorns

Mix all the ingredients except the lamb in a large bowl. Trim most of the fat from the lamb and marinate in the mixture for at least 4 hours. Turn the meat oftem.

Barbecue over hot coals for 45 minutes or until pink

Slice and serve with Cumberland Sauce

Cumberland Sauce

1/2 cup water

1/2 cup port wine

2 Tablespoons red currant jelly

1/2 teaspoon dijon mustard

Pinch of cayenne

Juice of 1 lemon, save the rind

Juice of 1 orange, save the rind

Slice and chop rinds of the orange and lemon. Boil with 1/2 cup of water for 5 minutes. Strain and discard rind. Add remaining ingredients and boil for 4 minutes. Cool.

Serve in a sauce dish.

• Turtleback Farm Inn on VirtualCities.com
• Turtleback Farm Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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