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Leg of Lamb a la Suat
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6 lbs. Leg of lamb, with or without
bone.
Olive oil
1 Garlic Clove
¼ tsp. Salt
¼ tsp. Black Pepper
¼ tsp. Oregano
1 Tbsp. Cummings
3 Tbsp. Dried Mustard
½ tsp. rosemary
½ tsp. Sage
½ 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.
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