the Ingredients
Instructions
Fancy lamb and vegetables? Give this recipe a try using the Rotisserie Basket.
In the kitchen:
- Trim the lamb tenderloin. Combine the chopped shallot, rosemary and garlic with the oil and the rub ingredients. Marinate the meat for at least 30 min.
- Peel and chop the root veggies and sprinkle with salt and pepper.
- Place the lamb tenderloins with the root veggies in the basket and shut the basket carefully so they don’t fall out.
At the barbecue:
- Prepare the grill for direct high heat, approx 200°C.
- Place the rotisserie with the basket on the grill. Let the meat and veggies rotate for 10-12 min. until it has the proper core temperature.
Tip: Medium-rare lamb should be served with a core temperature of 58-60°C. Let the meat rest for approx. 5 min. before serving. The core temperature of the meat rises a couple of degrees as it rests, so make sure to take it off the grill at the right moment.
- Trim the lamb tenderloin. Combine the chopped shallot, rosemary and garlic with the oil and the rub ingredients. Marinate the meat for at least 30 min.
- Peel and chop the root veggies and sprinkle with salt and pepper.
- Place the lamb tenderloins with the root veggies in the basket and shut the basket carefully so they don’t fall out.
- Prepare the grill for direct high heat, approx 200°C.Prepare the grill for high heat, approx 200°C.
- Place the rotisserie with the basket on the grill. Let the meat and veggies rotate for 10-12 min. until it has the proper core temperature.
- Tip: Medium-rare lamb should be served with a core temperature of 58-60°C. Let the meat rest for approx. 5 min. before serving. The core temperature of the meat rises a couple of degrees as it rests, so make sure to take it off the grill at the right moment.
In the kitchen:
At the barbecue:
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