• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Spit Roasted Spring Lamb

  • Recipe Submitted by on

Category: Meat

 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


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


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