Leg of Lamb

Leg of Lamb
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Serves 8

boneless leg of lamb
1/2 cup olive oil
1/2 cup white vinegar
1 tablespoon balsamic vinegar
1 cup lemon juice
6 cloves of garlic
1/4 cup fresh chopped parsley
1 teaspoon paprika
1 teaspoon curry powder
1 tablespoon black pepper

Cut excess fat from leg of lamb. Make six deep holes into lamb and insert on pealed clove of garlic into each hole. Set aside to allow it to reach room temperature. Mix other ingredients in a bowl or baking dish large enough to accommodate the lamb. Add lamb and cover. Place in refrigerator for 6-8 hours, turning over every hour. Preheat grill. Place lamb on rotisserie skewer and put on grill. Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour. Cut into thin slices.

Silversmith and Lapidary