Recipes  
Spit-Roasted Leg of Lamb with Port Wine
Spit-Roasted Leg of Lamb with Port Wine
Open in full-screen mode

Spit-Roasted Leg of Lamb with Port Wine

Preparation
15 MIN
Cooking
2 H 30 MIN
Makes
4 to 5 servings
Share

Ingredients

Marinade

Preparation

Marinade

  1. In a large sealable plastic bag or a glass dish, combine all the ingredients.
  2. Add the lamb and coat thoroughly. Cover and refrigerate for about 12 hours or overnight.
  3. Preheat the grill, setting the burners on medium-low.
  4. Drain the meat, keeping the marinade aside. Season the meat with salt and pepper. Insert a roasting pin through the leg of lamb and cover with aluminum foil. Install the pin in the grill spit. Cook for 1 hour and 30 minutes over medium-low heat.
  5. Place a disposable aluminum baking pan under the leg of lamb. Fill with the marinade. Remove the aluminum foil and bake for about 1 hour, basting regularly with the marinade, until the meat has browned and is fork-tender. If necessary, add water to the marinade while cooking. Serve with the pan juices.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.