Spit roasted spring lamb
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-6 lb) leg of lamb | |
| 2 | Cloves garlic; slivered | |
| 2 | tablespoons | (heaping) Dijon mustard |
| 1 | Stick butter or margarine | |
| 1 | cup | Dry white wine |
Directions
Wash & dry lamb. Cut slits in meat & insert slivers of garlic. Insert meat on the spit & balance; insert meat thermometer in fleshy part of meat. Coat meat with mustard & cook on rotisserie 4 inches from coals, & sear for 3-4 minutes. Melt butter & add wine. After meat is seared, baste lamb with butter-wine sauce immediately, then every 15 minutes to keep lamb moist.
Cooking time for pinkish lamb is 2 hours, 40 minutes. Medium to well done is 3 hours. Remove from heat & allow to stand at least 10 minutes before carving.
LTC JOSEPH R. COTE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .