Barbecued Stuffed Leg Of Lamb
|Onion||1 , chopped|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Chopped raisins||3 Tablespoon|
|Chopped dates||3 Tablespoon|
|Chopped nuts||2 Tablespoon|
|Cooked rice||5 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Chopped marjoram leaves||1 Teaspoon|
|Lemon rind||1 Teaspoon (Adjust Quantity As Per Taste)|
|Lemon juice||1 Teaspoon (Adjust Quantity As Per Taste)|
|Lamb leg||3 Pound (After Removal Of Bone)|
|Strong stock||2 Tablespoon (Adjust Quantity As Needed)|
|Garlic||1 Clove (5 gm), slivered|
|Oil||2 Tablespoon (Adjust Quantity As Needed)|
|Barbecue spices/Barbecue sauce||2 Teaspoon (Adjust Quantity As Per Taste)|
Mix onion with apricots, raisins, and dates.
Add nuts, rice, parsley, marjoram, lemon rind and juice, salt, pepper and enough stock to moisten.
Fill stuffing into lamb cavity left by removal of bones; sew up slits.
Insert garlic into small shallow slits cut into surface of lamb with point of sharp knife.
Put lamb onto rod of spit; spoon oil over surface.
Season well with salt, pepper, and barbecue spice or barbecue sauce.
Cook about 1 1/2 hours, until meat is tender and browned; baste with oil and seasoning when necessary.