Spit Roasted Leg Of Lamb
|Leg lamb||7 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Bay leaf||1 , crushed|
|Dried thyme||1⁄4 Teaspoon|
|Chopped rosemary/One half tablespoon dried rosemary||1 Tablespoon, dried|
|Juniper berries||8 , crushed|
|Ground ginger||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Confectioner's sugar||1 Teaspoon|
|Ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), cut into slivers|
Have the butcher remove the small shank bone from the lower end of the leg of lamb.
Have him fold back the shank meat and tie it as in a rolled roast.
Combine the remaining ingredients except the garlic.
Marinate the lamb in the mixture in the refrigerator for twenty-four hours.
Turn the meat occasionally.
When ready to cook, insert slivers of garlic between the fat and the meat of the leg of lamb.
Place the lamb fell side down.
Insert the spit rod through the end where the shank meat is folded over and follow the underside of the bone.
Adjust the rod to insure even balance.
Insert the spit forks into each end of the roast and tighten the screws.
Cook the lamb on the revolving spit about twenty minutes a pound, basting frequently with the marinade.
A seven pound roast should cook about two hours or a little longer.