1 shoulder of lamb, boned, rolled and tied ( 3 1/2 - 4 pounds)
1/3 cup honey
1/2 cup dry white wine
1/2 cup finely chopped onion
1/2 cup finely chopped fresh mint or 1 tablespoon dried mint
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon ground pepper
Place the lamb in a glass dish. Combine all ingredients and pour over the lamb. Cover and refrigerate for several hours or overnight.
Place the lamb on spit over hot coals. * Brush occasionally with marinade. Grill for 1 to 1 1/2 hours or until the meat thermometer registers 140
degrees (rare), 150-155 degrees (medium) or 160 (medium, well-done). Left over sauce can be heated and served over sliced lamb.
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