Did a leg of lamb with roasted gold potatoes and roasted broccoli/cauliflower.
The most important tools.
Searing the meat. I marinated the boneless leg with a puree of fresh mint leaves, garlic, ginger, soy sauce, and water (recipe by Jacques Pepin) overnight, then let it come up to room temp for 2 hours. Seared it on all sides, then let it cool off while I set up the rotisserie.
Potatoes tossed with olive oil, salt, and thyme.
Potatoes roasting under the sideways 'K'.
The red gets a nice warm hue when it's up to temp.
After about 40 minutes on the rotis at ~450, the meat is at about 135 internal with a nice sear on the outside and juicy interior.
Gotta let it rest while the veggies cook quick.
Tossed with olive oil and a pinch of salt.
It only takes 15 to 20 minutes to roast the vegetables till they are tinged with char but still a bit crunchy. (I added the ash can to this One-Touch Plus via the Brian O'Neal Hose-Clamp Method, and gave her a new leg kit last fall.)
...sorry for the lack of plated photos-- I got distracted by all of that eating.
Topic: Easter dinner (Read 2734 times)
