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Barbecued
Lamb Necks
1/2 cup
salad oil
juice of 1 lemon
grated rind of 1/2 lemon
2 - 3 lbs. lamb necks, cut 1 1/2 inches thick
a 1" thick slice of onion
These are
unusually delicious done to a nice golden, crisped over the charcoals,
so meaty, yet economical.
Mix the oil, lemon juice and rind. Add the meat and toss in this mixture
until well coated. Top with onion separated into rings. Cover tightly
and refrigerate 6 - 12 hours, turning once or twice during that period.
Barbecue 3 inches from the hot coals, 4 - 6 minutes on each side. When
possible, turn only once. Serves 4 - 5.
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