Leg of Lamb

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Executive Chef
Oct 7, 2009
San Diego CA
Boneless leg of lamb, made a paste using rosemary, mint, oregano, parsley and olive oil. Spread it all over the lamb and seasoned it with Cavenders Greek Seasoning and placed it on the rotisserie

Cooked till 130, took around 1.5 hours

Rested and sliced

Fried up some potato wedges and tossed them in lemon juice, oregano, olive oil and Cavenders.

Warmed up a pita and added some of the lamb, tzatziki sauce, onion and tomato. Some of the best leg of lamb I have ever had and by far the best one I have ever cooked.

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