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| My family LOVES THIS!!!! |
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| 7-10 lbs |
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Boneless leg of lamb |
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| 1 jar |
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Mint Jelly |
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| 1/4 cup |
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garlic salt |
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| 1/4 cup |
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ground pepper |
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| 2 crushed |
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cloves |
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| 3 Tbs |
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Rosemary |
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| 3 Tbs |
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Thyme |
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| Wash lamb and if not already tied up, you will need to do so.... Pierce the entire roast with prongs of fork about 1/2 inch deep so flavor can eeps in. Rub mint jelly mixture over the entire tied leg. Place on rotisserie and cook for approximately 2 1/2 hours to 3 hours or until the button pops out. (it will be rare when the button pops out I let it cook another 15 minutes for med rare)
I then let it rotate another 30 minutes with no heat to seal in juices. I slice this and place on a plate with the rest of the mint jelly (heated with 1 T water) on the side for pouring over. |
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| Servings: 1 |
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| Recipe Source |
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Author: self Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |