Instructions: Place lamb in glass dish. Combine remaining ingredients; pour over lamb. Cover. Refrigerate several hours or overnight. Place lamb on spit over hot coals. Grill 1 to 1 1/2 hours or until meat thermometer registers 140 degrees for rare, 150 degrees for medium, or 160 degrees for medium-well. Brush occasionally with marinade. Any leftover marinade may be heated and serve over sliced lamb.

Oven roasting method: Roast at 325 degrees for 32 to 34 minutes per pound for rare (140 degrees internal temperature). Roast 36 to 38 minutes per pound for medium (150 degrees internal temperature). Roast 38 to 40 minutes per pound for medium-well (160 degrees internal temperature).

This recipe yields 14 to 16 (3-ounce) servings.

(Nutritional analysis based on 3 1/2 lbs boned, rolled and tied shoulder roast)

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