Name: Spit-Roasted Leg of Lamb with Port Wine
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 to 5 servings
Ingredients: 1 cup (250 ml) port wine; 1/2 cup (125 ml) cherry jam; 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) whole-grain mustard; 3 cloves garlic, finely chopped; 1 leg of lamb, about 3.5 lbs (1.5 kg), partially deboned and tied, with only a thin layer of fat

Ingredients

Marinade
- 1 cup (250 ml) port wine
- 1/2 cup (125 ml) cherry jam
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) whole-grain mustard
- 3 cloves garlic, finely chopped
- 1 leg of lamb, about 3.5 lbs (1.5 kg), partially deboned and tied, with only a thin layer of fat

Preparation

Marinade
- In a large sealable plastic bag or a glass dish, combine all the ingredients.
- Add the lamb and coat thoroughly. Cover and refrigerate for about 12 hours or overnight.
- Preheat the grill, setting the burners on medium-low.
- 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.
- 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.

Spit-Roasted Leg of Lamb with Port Wine

Categories

Ingredients

Marinade

Preparation

Marinade

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