7 lb. leg of lamb (bone in)
2 bunches stemmed and chopped cilantro
1 (large) onion
15 cloves chopped garlic
1/3 cup olive oil
1/2 cup balsamic vinegar
1 teaspoon salt
1 1/2 teaspoons black coarse ground pepper
Directions: Combine cilantro, onions, garlic, olive oil, balsamic vinegar, and salt in small bowl. Mix well. Make 2 inch wide by 1 inch deep cuts all over the lamb, leaving 3 inches between cuts. Pack each cut with cilantro mixture. Put lamb into a large plastic bag and pour rest of cilantro mixture over lamb. Seal bag and let lamb marinate in refrigerator overnight. Next day remove lamb from refrigerator and put on an electric rotisserie to cook. After lamb has cooked for about 15 minutes, sprinkle with ground black pepper. While lamb is cooking brush remaining cilantro mixture over lamb. Although rotisserie temperatures may vary, a good general rule for cooking lamb is 22 minutes per pound to reach an internal temperature of 160°F, which is considered medium for lamb. When the 160°F temperature has been reached, remove lamb from rotisserie and allow meat to rest 5 minutes before slicing. Makes 6 servings.
Notes: Since I orginally came to Oregon from Elkhart, KS I like to read the news and recipes in the Journal.