Originally Posted by
unworthy1
I concur with the grill instructions from dbaki: but for the (24 hour) marinade I like a lot of garlic, rosemary and lemon juice, salt and cracked peppercorns.
Well, gee, if we're getting specific:
I'd marinate in red wine, garlic, onions, thyme, rosemary, pepper, tiny bit of cayenne, soy sauce, tiny bit of sugar, and a little olive oil. At least from morning until the night you cook, the longer the better (within reason). Baste the meat with the leftover marinate as it cooks. Wine breaks the meat down, so always good to include.
The lemon is Greek, not really to my taste, but fine if you like it that way. My friend is Greek, he once did an entire lamb for Easter on a spit, basted with a mop from a bucket of butter.
Honestly, lamb is the best. But my wife won't eat it!