Barbecued Breast Of Lamb
|Dry red table wine||2 Cup (32 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Sweet basil/Rosemary||1 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 , sliced|
|Lamb breast||4 Pound (Have Breast Left Whole)|
Mix together the wine, vinegar, basil or rosemary, garlic, salt, pepper, and onion.
Marinate meat overnight in this mixture.
Drain; weave meat on spit, and roast over charcoal, basting with the marinade.
It will take an hour or so for the lamb to become crisply brown and tender.