Merlot Marinated Leg of Lamb Rotisserie
One Leg of Lamb 4.5-5 lbs (Boned and Tied)
1 Cup Merlot or Other Dry Red Wine
1/2 Cup Soy Sauce or Gluten Free Soy Sauce
4 cloves Garlic, minced
4 drops Rosemary Essential Oil
2 drops Oregano Essential Oil
Combine all the ingredients into deep bowl. Add the lamb, turn to coat. Cover, chill and marinate for minimum of six hours or overnight, turning meat several times.
Remove lamb from marinade. Keep marinade for basting. Place the lamb on the Spit Rods of Rotisserie for 1-1.5 hours. Baste marinade last 10 minutes.
1 Cup Merlot or Other Dry Red Wine
1/2 Cup Soy Sauce or Gluten Free Soy Sauce
4 cloves Garlic, minced
4 drops Rosemary Essential Oil
2 drops Oregano Essential Oil
Combine all the ingredients into deep bowl. Add the lamb, turn to coat. Cover, chill and marinate for minimum of six hours or overnight, turning meat several times.
Remove lamb from marinade. Keep marinade for basting. Place the lamb on the Spit Rods of Rotisserie for 1-1.5 hours. Baste marinade last 10 minutes.
Comments
Post a Comment