Minted Leg Of Lamb
|Leg lamb||6 Pound, boned and flattened|
|Monosodium glutamate||1 Teaspoon|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Snipped mint leaves||1⁄3 Cup (5.33 tbs) (Fresh Ones)|
|Snipped chives||2 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
Sprinkle inner surface of meat with monosodium glutamate; season.
Combine marmalade, mint, and chives; spread over meat.
Roll up roast, tucking in at ends.
To tie roast: Wrap cord around meat at one end; tie knot on top.
Make a large loop with cord; twist at bottom and slide it over end of meat.
Repeat, spacing loops at 1 1/2 inch intervals; pull cord up tightly each time.
Knot again at end.
Center roast on spit; fasten securely with holding forks.
Attach spit and turn on motor (hot coals at back of firebox, drip pan under roast).
Roast about 3 hours or till.meat thermometer registers 175° to 180°.
For the last hour of cooking, pour wine into drip pan and mix with drippings; baste meat with mixture frequently.
Skim excess fat from wine mixture and pass with lamb.