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Ingredients:
- 1kg Leg of Lamb
- 1 ½ tbsp. Rosemary, chopped
- 1 ½ tbsp. Thyme, chopped
- 2 Sage Leaves, chopped
- 1 ½ tsp. Salt
- 1 tsp. Pepper
- 1 tbsp. Garlic Paste
- 1 tbsp. Olive oil
- 1 tbsp. Lemon Juice
Directions:
- Preparation: In a small bowl, add the herbs, garlic, salt, pepper, olive oil and lemon juice to make a paste. Score the lamb with small criss-cross cuts around the leg. Gently rub the herb paste over the lamb, making sure that you get it into all of the curves and cuts. Let the lamb rest for at least two hours before roasting to ensure the flavours enhance the meat.
- Low and slow: Take the LK’s Rotisserie (STD. Pronged) spit and insert in through the lamb. Ensure you place the meat in the centre of the skewer to keep the weight balanced and secure the meat using the prongs that come with your LK’s Rotisserie. Roast the lamb over low heat until it reaches an internal temperature of 65°C. Take the lamb off the spit and let it rest covered with foil for +-20 minutes. Slice and serve on your Plankie Steak Serving Board and enjoy!
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