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.
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