Follow these steps for perfect results
leg of lamb, boned and tied
boned and tied
garlic cloves
minced
salt
dry red wine
pineapple juice
soy sauce
gin
Rinse and dry the lamb leg.
Make several small gashes in the surface of the lamb.
Place the lamb in a bowl.
In a separate bowl, mix together minced garlic, salt, dry red wine, pineapple juice, soy sauce, and gin.
Pour the marinade over the lamb.
Marinate the lamb overnight in the refrigerator, basting several times.
Drain the lamb, reserving the marinade.
Spit the lamb securely with a drip pan underneath.
Roast for 1 3/4 hours for medium rare meat, or 2 1/2 hours for well done.
Brush frequently with the reserved marinade during roasting.
Serve immediately.
Expert advice for the best results
For extra flavor, add a pinch of smoked paprika to the marinade.
Ensure the lamb is tied securely to the spit for even roasting.
Monitor the internal temperature of the lamb for desired doneness.
Everything you need to know before you start
20 minutes
Marinade can be prepared a day in advance.
Slice the lamb and arrange it on a platter, garnished with pineapple slices and fresh cilantro.
Serve with roasted vegetables.
Accompany with Hawaiian sweet rolls.
Offer a side of coconut rice.
Balances the sweetness and richness of the lamb.
Complements the Hawaiian flavors.
Discover the story behind this recipe
A modern take on traditional Hawaiian luau fare.
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