Thursday, April 10, 2014

Roasted Lamb

Lamb, no matter how its cooked, is quite possibly my favorite meat.  Tonight I roasted a boneless leg of lamb in our rotisserie.  This is one of the easiest ways to prepare lamb, or any meat that you like to roast to get even cooking, and juicy, tender meat.


Since the leg was already de-boned when I bought it and in a roast wrap, I rolled the wrap off without destroying it and rolled out the lamb.  Using a mixture of garlic powder, rosemary, parsley, and thyme I rubbed down the roast inside and out, then rolled it back up in the wrap.


My rotisserie has a four prong vertical stand that I stuffed the leg of lamb onto and set the timer for an hour and 10 minutes at 400 degrees.  I put a little bit of water in the drip pan to provide some moisture while it cooks.











During the last 20 minutes I boiled some fingerling potatoes, steamed asparagus, and made some garlic toast for sides.  When the lamb was done I let it rest for 15 minutes prior to cutting it.  I cut across the grain of the meat to ensure maximum tenderness.


It turned out amazing, and we have enough left over for some doner kebabs for lunch tomorrow!