Spitted Lamb Roll With Ginger-Pineapple Glaze Recipe
Ingredients
| 6 lb. leg of lamb, boned and rolled | ||
| Garlic | 1 Clove (5gm) | |
| Salt | 1 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| Dash of rosemary | ||
| Dark corn syrup | 1/2 Cup (16 tbs) | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
Directions
Rub lamb with split garlic clove; sprinkle meat with 1 teaspoon salt, pepper and rosemary.
Insert spit through lamb, balancing it evenly; form a pan of heavy duty aluminum foil and place at the front of the fire to catch drippings.
Set spit in motion; roast about 6 inches from firebedfor 1 hour and 30 minutes to 2 hours.
Combine corn syrup, pineapple juice, lemon juice, remaining salt and ginger; simmer 5 minutes.
Brush on lamb during last 30 minutes of cooking.
Pour drippings from foil pan into saucepan; add any remaining glazing sauce and enough boiling water to make about 1 cup sauce.
Heat well; skim off fat.
Serve with lamb.
Insert spit through lamb, balancing it evenly; form a pan of heavy duty aluminum foil and place at the front of the fire to catch drippings.
Set spit in motion; roast about 6 inches from firebedfor 1 hour and 30 minutes to 2 hours.
Combine corn syrup, pineapple juice, lemon juice, remaining salt and ginger; simmer 5 minutes.
Brush on lamb during last 30 minutes of cooking.
Pour drippings from foil pan into saucepan; add any remaining glazing sauce and enough boiling water to make about 1 cup sauce.
Heat well; skim off fat.
Serve with lamb.
Chef
