Lamb in Mustard
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 the lamb. Combine marinade ingredients in a small mixing bowl and spread over lamb. Make sure the marinade is applied to the diagonal slits. Reserve some marinade for basting. Cover and refrigerate.
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.
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