barbecued leg of lamb

Main dish
8 servings
2 cups Wine, dry red
⅔ cup Oil, salad
Garlic cloves; mashed
2 smalls Onions; minced
1 teaspoon Mustard, dry
1 teaspoon Salt
1 teaspoon Pepper
½ teaspoon Nutmeg, ground
Cloves, whole
2 tablespoons Parsley; chopped
6 pounds Leg of lamb; boned & rolled

Combine all ingredients except the meat. Place leg of lamb in a flat pan and pour marinade over it. Cover, nad marinate in refrigerator overnight or for several hours, turning meat occasionally. Place on spit according to manufacturer's directions and place over hot coals when heat registers 350 degrees. Attach the motor and cook lamb at 350 degrees for 1-¾ to 2 hours. Baste with marinade frequently while cooking. Remove from spit when done and slice for serving.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-07-94

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