For Easter, we enjoyed this wonderful Leg of Lamb.
6 cloves garlic, minced
1 T. finely chopped rosemary
1/2 c. olive oil
1/4 c. fresh lemon juice
2 t. salt
1 t. pepper
1 t. lemon zest
1 butterflied boneless leg of lamb, 4-5 lbs.
Combine all ingredients (except lamb) in a bowl. Mix well.
Put the lamb roast in a zip lock bag. Add the marinade and marinate for a couple of hours. Reserve marinade.
Place on the rotisserie and cook until the inside registers 140. Occasionally baste with reserved marinade. Remove from spit and let sit for about 10 minutes. Slice thin and serve.