Rotisserie Leg of Lamb - Fryair

Serves: 6

Equipment:  Classic Fryair

Ingredients

• 0.900 to 0.936 kg leg of lamb
• 2 sprig of fresh rosemary 
• 1 clove of garlic, sliced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon of iodised salt

Method

1. Put the leg of lamb in the rotisserie.
2. Pat dry with paper towel the leg of lamb.
3. Insert the fresh rosemary and sliced garlic into the meat.
4. Mix the extra virgin olive oil and iodised salt together. Then brush the oil mixture all over meat.
5. Attached the lamb with rotisserie inside the Fryair.
6. Turn on the Fryair at 220 C for 1 hour and 15 minutes or until cook.
7. Remove the rotisserie lamb from the Fryair carefully.
8. Serve warm.

Note: This is only optional. Place a chunk of potatoes underneath with the same time as the meat. Make sure it is also brushed with extra virgin olive oil.

Thanking GOD for everything!

Mrs. Shirley Simmons