Lamb on the spider

Ingredients for Lamb on the spider

Instructions for Lamb on the spider

To prepare the Lamb on the spider recipe, please follow these instructions:

With a pointed knife, 16 cuts are made at the leg along the muscles. Do not plug directly into the meat itself. Garlic cloves are peeled and quilted on the long side. The rinsed rosemary is poured into small tanks, and a garlic clove and a tassel of rosemary are squeezed into each incision.

Put the lamb on the grill tip approximately parallel to the leg. The oil is stirred together with salt, pepper, peppers and oregano. The saucepan is thoroughly brushed with this mixture and roasted in the oven. Brush frequently during frying. After the first hour's cooking time, the meat is stuck in several places with a pointed fork so that the grease can run off during the last part of the cooking time.

1½ hour gives a pink ball
2 hours a more thorough.

When the steps have been completed, take it off and allow to rest at least 10 minutes before cutting.

In addition, Rataouille and fluffy flute fit

tips:
Sometimes it may be a problem to get irregular roasts to side right on the grill tip. If one side of such a step gets heavier than the other, it may well happen that the barbecue engine is unable to turn the spade evenly, and then some of the meat becomes more roasted than the other if the spoon will not stand completely quiet.

For most grilling tips, some clamps hold onto the meat. Additionally, you can tie a kind of net around the meat by using harmless steel wire or the so-called butcher wire that can not burn.