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  Lamb loin 8 Pound (2 Pieces, 4 Pound Each)
  Garlic 1 Clove (5 gm)
  Dry mustard To Taste
  Pepper To Taste
  Rosemary To Taste
  Mint jelly 1⁄2 Cup (8 tbs), melted

Trim excess fat from the inside of the loins.
Cut several gashes close to the backbone and insert slivers of garlic.
Rub the inside and lean ends of the loins with a mixture of dry mustard, pepper and rosemary.
Sandwich the loins so that the meat part of one loin rests against the rib part of the second loin, with fat surfaces on the outside.
Tie tightly together in 4 places with twine.
Press the spit lengthwise through the roast between the two loins.
When centred, press the prongs firmly into both ends of the roast and screw tightly.
Arrange the spit on your rotisserie and brush meat with oil.
Rotate over coals of a barbecue or under the top element of your oven.
After 30 minutes, brush meat with more oil, and continue rotating for another half hour.
Now start to brush with melted jelly every 15 minutes until meat thermometer registers 175F to 180F.
Our total cooking time was 1 hour and 45 minutes.
If you have barbecued in your oven, prepare a gravy from the juices in the drip pan.

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Barbecued Saddle Of Lamb Recipe