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
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