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.
Serving size: Complete recipe
Calories 6430 Calories from Fat 3757
% Daily Value*
Total Fat 416 g640.7%
Saturated Fat 209 g1045.2%
Trans Fat 0 g
Cholesterol 2068.1 mg689.4%
Sodium 3766.6 mg156.9%
Total Carbohydrates 148 g49.2%
Dietary Fiber 0.94 g3.8%
Sugars 56.5 g
Protein 500 g1000.5%
Vitamin A 0.5% Vitamin C 117.5%
Calcium 28.3% Iron 247.6%
*Based on a 2000 Calorie diet