Spit Roasted Lamb
|Boneless lamb leg||4 1⁄2 Pound, tied|
|Oil||2⁄3 Cup (10.67 tbs)|
|Paprika pepper||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Red wine||5 Tablespoon|
|Black pepper||1 Teaspoon|
|Bacon slices||8 Ounce|
Remove the skin from the lamb and place the meat in a large dish.
Mix together the oil, peppers, salt, Worcestershire sauce, wine and pepper.
Pour over the lamb, add the bay leaf and leave to marinate in the refrigerator for up to 6 hours.
Remove the meat from the marinade, pat dry with paper towels and push the juniper berries into the lamb.
Cover with bacon and secure with wooden toothpicks.
Place the meat on the rotisserie spit so that the weight is evenly distributed.
Place the spit on the rotisserie and cook the meat for 1 1/2—2 hours.
While the meat is cooking, from time to time spoon over a little of the marinade.
To serve, remove the bacon slices and toothpicks and place the lamb on a carving board.