This leg of lamb is marinated in a tasty combination of honey, mustard and beer. I use stout because it has a great bitter flavor that really adds to the lamb. Choose a good oatmeal stout for a milder flavor.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Yield: Serves 4 to 6
Ingredients:
- 1 lamb leg, about 4-5 pounds
- 2 cups beef broth
- 3/4 cup stout
- 1/3 cup honey
- 2 tablespoons mustard
- 3 cloves garlic, minced
- 2 teaspoons lemon pepper
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper flakes, optional
Preparation:
Trim off extra fat and make diagonal slits on both sides of lamb. Combine marinade ingredients in small mixing bowl and spread over lamb. Make sure marinade is applied to the diagonal slits. Reserve some marinade for basting. Cover and refrigerate for 3-5 hours. Preheat grill and skewer lamb securely on rotisserie rod. Cook for 1 1/2 to 2 hours over low heat. Baste with remaining marinade every 15 minutes. When finished, remove leg of lamb from grill, cover and let rest for 10 minutes before slicing.
