Marinated Spit Roast Lamb
Published on January 1 2010.
- 3 tbsp oregano
- 2 tbsp salt
- 2 tbsp pepper
- 3 cloves garlic, crushed
- 3 onions, grated
- 3 tomatoes, grated
- 3kg lamb shoulder, boned and thin sliced
- In a bowl, mix all ingredients together. Rub the marinade all over the lamb and place in the fridge for a minimum of four hours but preferably overnight.
- Prepare the spit roast BBQ ensuring the Heat Beads are well lit. Place the meat onto the spit and cook for approximately two hours.
- Serve the spit roast lamb with crusty bread, tzatziki and a fresh salsa of tomatoes, cucumber, red onion and capsicum.
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