|Boneless lamb leg/Lamb shoulder||6 Pound, rolled and tied|
|Water||1 Cup (16 tbs)|
|Port wine||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Tomatoes||2 Medium, diced|
|Green pepper||1 Medium, diced|
|Onion||1 Medium, sliced|
|Coarsely chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
Insert a skewer at intervals to make small holes all over lamb.
Set lamb in a large shallow pan.
Combine and thoroughly blend the remaining ingredients and pour over the lamb.
Cover and marinate about 24 hours in refrigerator; baste frequently, turning the lamb occasionally.
When ready to grill, remove the lamb from the marinade (reserve) and secure roast on spit, making sure it is evenly balanced.
Insert meat thermometer so tip does not touch the spit or rest in fat; put drip pan in place and start motor.
Basting frequently with the liquid from the marinade, rotate on spit 2 1/2 to 3 hours, or until meat thermometer registers 175Â°F for medium done or 180Â°F for well done.