Leg of Lamb a la Suat

6 lbs. Leg of lamb, with or without bone. Olive oil 1 Garlic Clove ? tsp. Salt ? tsp. Black Pepper ? tsp. Oregano 1 Tbsp. Cummings 3 Tbsp. Dried Mustard ? tsp. rosemary ? tsp. Sage ? tsp. Thyme 1 tsp. Curry Powder

Serves 4 - 6 people. Rub olive oil onto roast. With a pointed knife puncture roast and slide garlic clove down the point of the knife into the opening. Remove the knife, repeating the procedure three times per roast side. Combine all remaining ingredients, cover hands with spice mixture and pat onto the meat. This can be grilled on the grill or using a rotisserie. Cook on high flame for approximately 1/2 hour 10 minutes. Bast with Beer Basting Sauce. Beer Basting Sauce 12 oz. Beer 12 oz. Water 1 stick of butter salt, pepper, parsley and garlic seasoned to taste Combine all ingredients in a shallow basting pan beneath the meat. Baste every 20 minutes. The meat drippings combined with this sauce makes a delicious gravy. Upon completion of the cooked meat, simply add a sufficient amount of flour to arrive at a desired consistency.