Here is something to think about this holiday weekend: Have you ever tried rotisserie leg of lamb?
Yes, rotisseries are not just for chickens. On the rotisserie, lamb acquires a deep, rich flavor and tender texture that is simply irresistible.
If you have an oven with a rotisserie setting, Easter is the time to use it. It’s a special day with a special meal, and the family is gathering around the table. What better time to show off your oven’s bells and whistles?
Since good things come in bundles, the rotisserie lamb generates a flavorful side dish: root vegetables cooked directly under the lamb. The mixture catches all the juices from the lamb for a marvelous celebration of flavors.
When you remove the vegetables from the pan, you’ll find plenty of savory brown bits. Place the pan on the stovetop over medium heat and add a generous splash of white wine. Scrape with a wooden spoon and simmer until you’ve created a delicious pan sauce. You can even whisk in a few bits of cold butter, just in case the dish isn’t rich enough.
- • 6 lbs. boneless leg of lamb tied to a nice uniform piece (ask the butcher at the meat counter to do that for you)
- • ½ cup whole grain mustard
- • Two tablespoons fresh rosemary, chopped
- • Two tablespoons flat leaf parsley, chopped
- • One tablespoon fresh thyme, chopped
- • Three shallots, minced
- • Four tablespoons olive oil
- • Four cloves garlic, minced
- • Salt and pepper to taste
- • 1 lb. Fingerling potatoes scrubbed and wiped dry
- • Four tablespoons butter, melted
- • Two parsnip diced into one-inch cubes
- • One bunch baby carrots
- • One celery root diced into one-inch cubes
- • One bunch Swiss chard sliced into ribbons.
- 1. Make a lamb rub. Combine mustard, rosemary, parsley, thyme, shallots, olive oil, garlic, salt, and pepper. Rub the lamb with the mustard mixture. Set aside.
- 2. In a roasting pan, place the butter, parsnip, baby carrots, celery root, and potatoes. Season with salt and pepper and stir to coat.
- 3. Follow the manufacturer directions to cook the lamb on the rotisserie. Place it over the roasting pan with the vegetables.
- 4. Roast at 400 F until the internal temperature of the meat is about 155 F (start checking after 25 minutes). Remove from the oven. Let rest for 10 minutes.
- ** If you’re using a regular oven: Preheat the oven to 400 F. Place the lamb in a roasting pan and roast for 30 minutes. Have the root vegetable pan ready to go next to the oven. After 30 minutes, quickly transfer the lamb and place it on top of the root vegetable. Drizzle pan juices over. Reduce the oven temperature to 350 F and continue to cook for about 1 hour longer until the internal temperature of the meat is about 155 F. Remove from the oven. Let rest for 10 minutes.
- 5. While the lamb is resting, pull the pan out of the oven, add the Swiss chard, stir in with roasted vegetables and potatoes. Place back in the oven for 4 minutes. Let cool and serve.