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The Spit Roast Leg of Lamb is a wonderful traditional way to celebrate Easter.
Include Asparagus with Lemon Butter, Stuffed Zucchini and Foiled Potatoes, all
prepared on your gas grill, and you have an inspired Easter dinner that will
delight family and friends. (Back to Easter Ham menu.
To finish this menu, include the tossed salad (add chunks of feta cheese),
lemon sorbert and fruit tray (see ham menu).
Prepare your grill for spit roasting by removing the cooking grid from one-side
of your grill. Leave the other cooking grid in position, you'll need it to cook the
vegetables and potatoes. Remember when securing the lamb on the rotisserie spit rod, align it
to be positioned over the open side of the grill. Don't forget to check for even balance.
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SPIT ROAST LEG OF LAMB
- 4 to 6 pounds leg of lamb, boned and rolled
- 1/2 tsp. pepper
- 1 tsp. salt
- 1 clove garlic, thinly sliced
- Lamb marinade (see below)
Rub lamb with salt and pepper.
With sharp knife, cut small slashes in meat and insert garlic slices. Secure lamb
on spit rod, checking for even balance. Cook at low 1 hour, open lid and brush meat
with lamb marinade. Continue to cook for 1 to 2 hours longer, basting every 30
minutes. Check for doneness with a thermometer (175°F to 180°F). Serves 6.
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Flavor Master Lamb Marinade
- 2 tbs. butter
- 1 1/2 tsp. salt
- 1 tsp. salt
- 1 tsp. lemon juice
- 2 cloves garlic, crushed
- 1/4 tsp. coarse ground pepper
- Use an electric mixer or blender,
blend butter with other ingredients. Spread over lamb, coating completely. Let meat
stand in refrigerator overnight for added flavor. The marinade serves as a basting
sauce while the lamb cooks.
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Armenian Lamb Marinade
- 1 cup olive oil or cooking oil
- 1/2 cup wine vinegar
- 1 clove garlic, crushed
- 1 tsp. mint, chopped (fresh or dry)
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1/2 tsp. MSG
- tsp. coarse ground pepper
- 1 tsp. salt
- Shake ingredients together in a jar. Marinate lamb at least 2 hours or over-night
before barbecueing. Use remaining marinade as basting sauce during cooking.
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ASPARAGUS WITH LEMON BUTTER
Open 1 package of frozen asparagus spears.
Place on heavy-duty aluminum foil cut large enough to fold tightly. Added 3 tablespoons of
butter and 2 tablespoons of lemon juice on asparagus, Salt and pepper to taste. Seal
tightly and place packet on grill. Cook at low for 20 to 30 minutes. Serves 3 to 4.
(Double recipe for 6 to 8 servings.)
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- STUFFED ZUCCHINI
- 6 medium zucchini
- 1/2 onion, finely chopped
- 2 tbs. butter, melted
- 3/4 cup buttered bread crumbs
- 2 medium tomatoes, peeled and chopped.
- 2 tbs. parsley, minced
- 1/3 cup Parmeasan cheese
- salt and pepper to taste
Cut zucchini lengthwise. Scoop out inside and chop finely. Combine remaining ingredients
with chopped zucchini. Fill shells with mixture. Place 2 halves on a large double thickness
of aluminum foil which has been brushed with butter. Secure packets and place them on grill.
Cook at low 20 to 25 minutes, or until done, turning frequently. Serves 6.
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FOILED POTATOES
Peel medium baking potatoes. Brush
with salad oil. Wrap each in foil. Place on grill and cook at low for 45 minutes.
Punch to tell when done. Turn occasionally. When done, unwrap and place in serving dish.
Top with butter and season to taste. Allow 1 potato per serving.
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