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Tasty Recipe For Rotisserie Ovens - Herby Spring Lamb With Minty Redcurrant Sauce
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Tasty Recipe For Rotisserie Ovens  -  Herby Spring Lamb With Minty Redcurrant Sauce

Spring lamb is a wonderful meat, tender and full of flavor which is beautifully highlighted by herbs like rosemary, and when you marinate overnight, there is no better combination available. In this dish, sweet yet sharp sauce perfectly compliments the rich meat and herb partnership.

Ingredients

5lb leg of lamb, preferably boned unless you are happy doing this yourself, because that bone will have to come out before cooking. You also benefit if the meat joint comes with a net on it, though provided it is tied securely it should be fine.

You Will Need.

  • 1 tablespoon of well chopped rosemary plus 2 whole sprigs
  • 1 or 2 good teaspoons of freshly ground pepper to taste
  • 1 teaspoon rock or sea salt
  • 1 tablespoon of olive oil (or a good glug)
  • Garlic 1-5 cloves (to taste)

Crush the rock salt and garlic with a mortar until you get a paste, now add the chopped rosemary and pepper then pour the olive oil over the lot and mix well.

Open up the boned leg and spread about half the mixture evenly into the cavity, adding the sprigs of rosemary along the length of it then close the leg up again and tie ready for the rotisserie forks. Put the lamb over a sheet of paper or foil to catch any excess and rub the remaining mixture over the outside until well covered.

Secure your lamb joint in a plastic bag and leave refrigerated to marinate for at least 3 hours or overnight if you can. Remove from the fridge about an hour before cooking to allow the meat to rise to room temperature before cooking.

Carefully fit the lamb onto the rotisserie forks or spit making certain it is secure and balanced – if you can avoid pushing out the rosemary sprigs, all the better, if not just carefully tuck them back in. Though these rotisserie ovens give a wonderful lower-fat end result, you can always roast traditionally in the oven using a roasting tray.

Cooking times depend on how you want your lamb and what temperature it was when you started cooking it. A rough guide is to allow about 25 minutes a pound plus 15 minutes extra and standing time, so for a 5lb leg approximately 2 hours.

For medium cooked meat turn the temperature to medium or high – again depending on the model you’re using - and cook until the meat reaches an internal temperature of 165F or 74C at which point you know the lamb is cooked. If you want it with no pink showing then another 15 – 20 minutes should do it.

The sauce is best made and served in my opinion, rather than be left sitting around. It takes about 5 minutes, so you can whip it up while the lamb is resting. The best sauce comes from either homemade or top quality redcurrant preserve – usually there is less sugar and more fruit in both.

Minty Redcurrant Sauce

  • 3 tablespoons of redcurrant jelly
  • 1 large cup of very finely chopped fresh mint
  • Pinch of salt
  • Good pinch of freshly ground black pepper
  • 2 tablespoons of red wine vinegar (white wine vinegar if you can’t)

Remember the sauce shouldn’t be boiled, just well warmed. Put the red wine vinegar and redcurrant jelly into a saucepan then onto a low heat and warm until the jelly has dissolved. When it has, you add the mint, salt and pepper.

Leave on a low heat for another one minute then remove and pour into a serving jug – you can sieve it as you pour to remove the mint if you prefer, but you filter out the redcurrants as well. This sauce looks stunning in a glass jug where the vibrant color sets it apart on the dinner table.

The basis of this recipe originally came out of a magazine about twenty years ago. It may have originated from Keith Floyd, but I can’t be sure. It has undergone a few minor tweaks evolving into this fresh and summery combination and the cooking method has moved from oven roast to home rotisserie ovens simply because meals are far lower in fat, yet still bursting with flavor - you can always put your own twist on this one.

Modern compact rotisserie ovens designed for home use produce fantastic results - great tasting low fat meat and poultry you can serve pretty much as you want. Though traditionally served with new buttery potatoes and spring vegetables, this recipe is equally delicious carved up then put into warm tortilla and drizzled with redcurrant sauce or stuffed between thick slices of crusty homemade bread served with salad.


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