Luscious leg of lamb with a hint of garlic and paprika to tempt your appetite
Ingredients:
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
Cooking Instructions:
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)