- 1 (6 lb) leg of lamb, boned and tied
- 2 garlic cloves, minced
- 1 teaspoon salt
- 3⁄4 cup dry red wine
- 3⁄4 cup pineapple juice
- 3⁄4 cup soy sauce
- 1⁄2 cup gin
Directions See How It's Made
- Rinse and dry the lamb, make several small gashes in the surface. Place in a bowl. Mix together all remaining ingredients. Pour over lamb and marinate overnight in the refrigerator, basting several times. Drain lamb, reserving marinade.
- Spit the lamb securely with a drip pan underneath. Roast for 1 3/4 hours for medium rare meat, 2 1/2 hours for well done. Brush frequently with marinade. Serves 8-12.
- The Great International Barbecue Book.