Ingredients for this recipe: • 3 ½ pound boneless leg of lamb • 25-30 roasted garlic confit cloves • 1/3 cup roasted garlic ...

Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too ...

Here's a selection of spiedie recipes culled from the pressconnects archives. Choose a favorite and enjoy. Binghamton's ...