Side Pannel
Spit Roasted Spring Lamb
Ingredients List
- 1 (4-6 lb) leg of lamb
- 2 Cloves garlic; slivered
- 2 tb (heaping) Dijon mustard
- 1 Stick butter or margarine
- 1 c 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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
