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Spitted Lamb Roll With Ginger-Pineapple Glaze

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  Lamb leg 6 Pound, boned and rolled
  Garlic 1 Clove (5 gm), split
  Salt 1 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Rosemary 1 Dash
  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.

Recipe Summary

Main Dish

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