LAMB ROAST ON ROTISSERIE

INSTRUCTIONS

1. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) with a rotisserie. Follow your rotisserie’s user guide for specific set up instructions.
2. Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.
3. Squeeze the lemon juice all over the lamb. Season with salt and pepper.
4. Slide one rotisserie fork onto the rotisserie rod, with the tines facing inwards. Slide the lamb onto the rotisserie rod, as close to the centre of the rod as possible and gently push the lamb onto the fork tines until they are deep inside. Add the other fork onto the rod, with the tines facing inward, push the fork firmly into the pork. Centre the lamb on the rod and tighten the forks.
5. Once the barbecue has preheated, set the rotisserie rod in place. Turn on the rotisserie motor and ensure it is smoothly rotating. Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
6. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.
7. Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
8. Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving

Recipe by @ekbbq