# 3-4 lb. (1.5-1.75kg) leg of lamb
# 2 teaspoons ground cumin
# 1 tablespoon paprika
# 2 garlic cloves, cut into slivers
# 2 tablespoons vegetable oil
# 2 tablespoons white wine
# sat and pepper

Procedures :
# Blend together the wine, cummin, paprika and oil with salt and pepper to taste, then brush a little of the mixture over the lamb # Make slits in the lamb skin and insert the slivers of garlic # Place the lamb, together with the remaining oil and wine mixture into a polythene bag # Leave to marinade in the refrigerator for 3-4 hours, turning the bag occasionally # Remove the lamb from the bag and reserve the marinade # Inser a rotisserie spit through the lamb, making sure thatthe weight is evenly distributed # Cook the lamb over a hot barbecue for one and a half to two hours, basting frequently with the reserved marinade, until the meat is tender, or a little longer if you like well-done lamb # Carve into thick slices and serve with a Greek salad (see recipe in this section)
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Category : Barbecue