Spit Roasted Spring Lamb
|Leg of spring lamb||6 Pound|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh tarragon leaves||4|
Fasten the leg of lamb securely on the spit and rub it well with salt and pepper.
Blend the butter, wine, and tarragon leaves, and use this mixture to baste the roast, beginning 1 hour after roasting begins, with heat set at medium (350°).
Spit-roast the leg of lamb on medium heat 2 hours and 40 minutes for rare and 3 hours for medium or well done.
Let stand on the spit 10 minutes after it is done before carving.