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Ingredients
- Rotisserie oven directions
- 1 clove garlic, cut into slivers
- 1/2 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon ground ginger
- 2 tablespoons olive oil
- 1 leg of lamb (4 1/2 – 5 pounds), boned and tied
Details
Adapted from cookingwithronco.wordpress.com
Preparation
Step 1
Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day turning meat over several times.
For best results use a rotisserie oven to prepare the lamb roast. Rotate the lamb on the spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135° to 140° degrees for medium on the thermometer, basting several times during the last 10 minutes. Untie, slice and serve!
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