So I picked up a 4 lb boneless leg of lamb roast the other day. Decided to the give old Sequoia some work. I made up a marinade for the roast that went as follows.
1/3 cup Red Wine Vinegar
1/3 cup lemon extra virgin Olive Oil
1 tbs ground Cumin
1 tbs dried Oregano
1 tbs Sea Salt
3 tbs Honey
6 finely minced Garlic Cloves
2 tsp Paprika
1 tsp ground Coriander
1 tsp ground Cayenne Pepper
1 tsp ground Lemon Pepper
3/4 tsp ground Tumeric
1/4 tsp ground Allspice
Mixed all these in a bowl, put the roast in a ziplock bag and poured the marinade in. I left it marinading for 4 hours, would have liked to do it longer, but I was up against the clock.
I cooked it on the rotisserie at around 325-350 for about 90 minutes. Pulled it at in internal temp of about 145 degrees and wrapped it for about 20 minutes. It turned out just right and had a very good flavor. The one thing I would have done differently is used regular olive oil instead of a lemon one. I was out of the regular one at the time. It had a slight lemon hint to the the taste to the meat.
Here are some pics.
Here is the meat before I trimmed it up
And after
Marinading in the bag
Ready to go on
Weapon of choice
Ready to "roll" with a little bit of hickory chips
Ready to take it off at 145 internal
And done!
Topic: Lamb Roast on the Sequoia (Read 1688 times)
