| Fire-roasted leg of lamb is pure luxury in the world of | | | | Slide one of the prongs onto the far end of the spit |
| quality dining. Your guests will never know how easy it | | | | and slide on the lamb. Center the lamb, making sure |
| was to prepare, and you will be considered an outdoor | | | | the prongs are well into the meat. Secure the first |
| chef extraordinaire. | | | | prong and slide on the second prong, secure the meat |
| Ingredients: | | | | and then secure the prong. |
| 3 TBSP crumbled dried rosemary | | | | Reposition the lamb in the center of the spit and |
| 3 TBSP crumbled dried basil | | | | secure counterweight if available. Place shallow drip |
| 3 TBSP crumbled dried marjoram | | | | pan under the lamb to catch drippings. |
| 2 TBSP Sea Salt | | | | Close the lid of the grill (unless grill manufacturer's |
| 1 TBSP dried parsley | | | | instructions state otherwise). Approximate cooking |
| 1 5 to 5 1/2 Pound boned and tied Leg of Lamb | | | | time is 45 to 60 minutes. The internal temperature |
| 3 TBSP extra virgin olive oil | | | | should be 112 degrees F for rare to about 128 degrees |
| 3 cloves garlic, thinly sliced | | | | F to very well cooked but still juicy. Completed cooking |
| Fresh lavender sprigs | | | | should be based on degrees and not time as each grill |
| Directions: | | | | is a little different. The meat is done when the |
| At least 7 hour prior to cooking (or up to 24 hours | | | | temperature reaches the required degrees and not |
| ahead) combine the dry ingredients in a medium bowl, | | | | based on the clock. |
| making sure they are well crumbled either by stirring or | | | | Using heat proof mittens, remove the spit from the grill. |
| a quick tumble in the blender. | | | | Unscrew and slide off the lamb. Tent the meat with foil |
| Place the leg of lamb over a large Ziploc bag and rub | | | | for about 10 minutes to let juices settle. Cut of the |
| it all over with olive oil. Spread the dry rub mixture over | | | | string holding the lamb. Thinly slice, across the muscle |
| the lamb, making sure all crevices are covered. Place | | | | grain, changing directions as the grain changes. |
| garlic in and around the lamb. Seal lamb in bag and | | | | Garnish with fresh lavender. Serve and Enjoy! |
| place in refrigerator until 1 hour prior to placing on spit. | | | | As you can see this recipe is easy to prepare. The |
| One hour prior to cooking, remove from refrigerator, | | | | rub and meat can be prepared a day ahead and |
| and let sit uncovered at room temperature. | | | | placed on the spit an hour or so prior to serving. Your |
| Remove spit, from rotisserie and pre heat grill for 10 | | | | family and friends will be in awe of your cooking skills |
| minutes with lid closed. | | | | and thoroughly enjoy this special meal! |