| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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