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necessary, you may tie the roast evenly with butcher’s
twine to ensure even cooking. Place the rotisserie spit
through the center of the roast. Set the rotisserie skewers
and fixing screws so that the roast is secured firmly
in place.
Secure the rotisserie spit in the oven into the spit support
and socket. Turn the oven to 400˚F and turn to the
rotisserie setting. Cook for about 50 to 60 minutes,
checking after 45 minutes with meat thermometer to
achieve desired doneness.
Carefully remove rotisserie spit from oven using the
handgrip. Allow meat to rest 5 to 10 minutes before
serving.
Nutritional information per serving:
Calories 408 (58% from fat) • carb. 1g • pro. 40g • fat 26g
sat. fat 10g • chol. 117mg • sod. 356mg • calc. 13mg
Variation: It is possible to prepare a boneless leg of lamb
in the same fashion:
Add 1 tablespoon of chopped fresh rosemary to rub all
over the lamb. The mustard can be an optional
ingredient. It is, however, essential to tie the leg together
with butcher’s twine before securing the rotisserie spit
and skewers.
Once rotisserie spit is secured in the oven, set oven
temperature to 400˚F. Cook 12 to 15 minutes per
pound for rare, 20 minutes per pound for medium.
Be sure to check internal meat temperature with a
meat thermometer.