Spitted Lamb Roll With Ginger-Pineapple Glaze
|Lamb leg||6 Pound, boned and rolled|
|Garlic||1 Clove (5 gm), split|
|Salt||1 1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
Rub lamb with split garlic clove; sprinkle meat with 1 teaspoon salt, pepper and rosemary.
Insert spit through lamb, balancing it evenly; form a pan of heavy duty aluminum foil and place at the front of the fire to catch drippings.
Set spit in motion; roast about 6 inches from firebedfor 1 hour and 30 minutes to 2 hours.
Combine corn syrup, pineapple juice, lemon juice, remaining salt and ginger; simmer 5 minutes.
Brush on lamb during last 30 minutes of cooking.
Pour drippings from foil pan into saucepan; add any remaining glazing sauce and enough boiling water to make about 1 cup sauce.
Heat well; skim off fat.
Serve with lamb.