Spit-Roasted Leg Of Lamb With Port Wine

Ingredients

• 1 cup (250 ml) port wine
• 1/2 cup (125 ml) cherry jam
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) whole-grain mustard
• 3 cloves garlic, finely chopped
• 1 leg of lamb, about 3.5 lbs (1.5 kg), partially deboned and tied, with only a thin layer of fat

Preparation

Step 1

In a large sealable plastic bag or a glass dish, combine all the ingredients.

Step 2

Add the lamb and coat thoroughly. Cover and refrigerate for about 12 hours or overnight.

Step 3

Preheat the grill, setting the burners on medium-low.

Step 4

Drain the meat, keeping the marinade aside. Season the meat with salt and pepper. Insert a roasting pin through the leg of lamb and cover with aluminum foil. Install the pin in the grill spit. Cook for 1 hour and 30 minutes over medium-low heat.

Step 5

Place a disposable aluminum baking pan under the leg of lamb. Fill with the marinade. Remove the aluminum foil and bake for about 1 hour, basting regularly with the marinade, until the meat has browned and is fork-tender. If necessary, add water to the marinade while cooking. Serve with the pan juices.