How Do You Cook Leg Of Lamb On A Grill Rotisserie?
Ingredients: Boneless leg of lamb, about 4.5 lbs 1 1/2 cup Dijon mustard 6 tablespoons red wine 6 cloves of garlic, minced 2 teaspoon chopped fresh rosemary (I use kitchen scissors) 1 teaspoon ground pepper 1 cup chopped pistachios Remove the lamb from the bag and rinsed. Have the butcher de-bone and butterfly, or buy already prepped and rolled in a mesh. Next skewer the lamb and secure it with twine if needed. Following your manufactures directions, balance the skewer. Let the lamb come to room temp as you prepare the other ingredients. Prepare the mustard mixture in a large bowl. Add the red wine, Dijon mustard, garlic, rosemary, and pepper. Mix thoroughly. Set aside half of the mixture. Cover the lamb with half of the mustard mix. Save any drips for initial basting once the lamb is on the grill. Following your manufactures directions, prepare the grill for the rotisserie. Remove my grates if needed to give more clearance. Heat the grill on high. Once hot, add the lamb and start the
