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LOCATION: Recipes >> Greek >> Roast Lamb 01

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Greek Roast Lamb

1 c red wine
1/2 c olive oil
juice of 2 lemons
greek marjoram
thyme
bay leaves
garlic
couple of cinnamon sticks

The meat was a 10.5 lb full-cut leg of lamb. I took off most of
the fat, cut slits in the meat and inserted garlic cloves and bay
leaves, and marinated 24 hours.

I did use a mop after all. I saved the leftover marinade and added
some "Vidalia Onion Steak Sauce", and used that.

The meat cooked a little fast -- I put it on about 1:15 and wanted
to run it about four hours to serve at 5:30. By 4:00 I figured it
was running hot so I doused one of the logs with water and backed
the rest of the fire way down for a half hour or so. I took the
lamb off the spit at 5:30 with a temp reading of just over 160.
It was a bit too well-done for my taste -- no pink at all -- but
most everyone declared it the best lamb they had ever eaten so I
guess we did something right.

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