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, .

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