Leg of Lamb

Published under: Mutton

Leg of lamb – 1, boneless
White vinegar – 1/2 cup
Balsamic vinegar – 1 tbsp
Lemon juice – 1 cup
Curry powder – 1 tsp
Garlic clove – 6
Fresh parsley – 1/4 cup, chopped
Paprika – 1 tsp
Black pepper powder – 1 tbsp
Olive oil – 1/2 cup

1. Cut out excess fat from the leg of lamb.
2. Make 6 deep holes into the lamb. Insert the peeled cloves of garlic into the holes and set it aside.
3. Take a bowl or a baking dish that is large enough to accomodate the lamb and put in it all the spices and other ingredients.
4. Put in the lamb, cover it up and refrigerate for 6 to 8 hours, turning it over every hour.
5. Place the lamb on the rotisserie skewer and put on grill over low heat.
6. Grill it for a couple of hours, brushing the lamb with marinade every 1/2 hour.
7. Once soft and tender, remove from heat, cut into thin slices and serve hot.

Tip: Best serve with green salad or wine.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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