Ed Giobbi's Whole-Lamb Barbecue

• Select a whole lamb weighing about 25 pounds, dressed, ready-tocook weight
• Salt, to taste, if desired
• Freshly ground black pepper
• 20 cloves garlic, peeled and crushed
• 1/2 cup chopped fresh or dried rosemary
• 4 cups redwine vinegar
• 1/4 cup coarsely chopped garlic
• 1/4 cup chopped fresh or dried rosemary leaves
• 1 teaspoon freshly ground black pepper

1. Put three cups of the vinegar, the chopped garlic, rosemary and pepper into the container of a food processor or electric blender.
2. Blend well.
3. Add the remaining vinegar and blend as thoroughly as possible.

lamb weighing, salt, freshly ground black pepper, garlic, rosemary, redwine vinegar, garlic, rosemary, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6127 (may not work)