ROTISSERIE LAMB RECIPES

Name: Rotisserie Boneless Leg of Lamb with Rosemary-Garlic Marinade
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: middle eastern
Ingredients: 1 butterflied boneless leg of lamb (, 4-5 lbs, trimmed of excess fat); butcher's twine or rotisserie bands; disposable foil pan ((for grilling)); 1 gallon size zip-top bag; 6 cloves garlic (, minced); 1 tablespoons finely chopped fresh rosemary; 1/2 cup extra-virgin olive oil; 1/4 cup (4 tbsp) fresh lemon juice; 2 teaspoons Kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon fresh lemon zest

ROASTED ROTISSERIE LAMB RECIPE [GREEK-STYLE ROTISSERIE LAMB]

Roasted Rotisserie lamb recipe [Greek-Style Rotisserie Lamb] image

This Rotisserie Lamb is marinated in a Rosemary-Garlic Marinade which compliments the rich, earthy flavor of the meat. Cooking lamb over the rotisserie evenly roasts and self-bastes the meat to absolute tender and juicy perfection. Instructions for both the electric and grill rotisseries are included.

Provided by Ronda Eagle | Kitchen Dreaming

Categories Dinner

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 10

Number Of Ingredients 11

Ingredients

1 butterflied boneless leg of lamb (, 4-5 lbs, trimmed of excess fat)
butcher's twine or rotisserie bands
disposable foil pan ((for grilling))
1 gallon size zip-top bag
6 cloves garlic (, minced)
1 tablespoons finely chopped fresh rosemary
1/2 cup extra-virgin olive oil
1/4 cup (4 tbsp) fresh lemon juice
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon zest

Steps:

In a small bowl, whisk together the marinade ingredients.
Place lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into a cylinder as tightly as possible and tie securely with butcher’s twine or rotisserie bands to help the lamb cook evenly and hold its shape while cooking.
For the Grill (See below for electric rotisserie instructions):
For the Electric Rotisserie:

Nutrition Facts : ServingSize 6 oz, Calories 105 kcal, CarbohydrateContent 2 g, FatContent 10 g, SaturatedFatContent 1 g, SodiumContent 466 mg

LAMB SHANKS – INSTANT POT RECIPES

Lamb Shanks – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 30 minutes

Cook Time 90 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
3 cloves garlic (minced)
2 tbsp brown sugar
1 tbsp each dried oregano (smoked paprika, kosher salt)
1/2 tsp cumin
1 cinnamon stick
1 1/2 - 2 lbs lamb shanks (preferably skinless, about 3 shanks )
1/4 cup olive oil
1 onion (chopped)
3 carrots (chopped)
2 bay leaves
2 cups red wine
4 cups beef broth (warmed)
3 tbsp cornstarch
3 tbsp cold water
1/4 cup chopped italian parsley (for garnish (optional))

Steps:

In a large bowl, combine Marinade Mixture ingredients. Add lamb shanks and coat well. Set aside and allow to marinate for at least 30 minutes.
Once 30 minutes have elapsed, add 1/4 cup olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion, carrots, bay leaves and remaining marinade to the pot and Sauté until onions are soft, 4-5 minutes.
Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce by half (about 10 minutes).
Add warmed broth and return the meat to the pot, turning once to coat.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
When the time is up, let the pressure naturally release (about 15-20 minutes).
Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
Strain liquid and return to pot, discarding solids. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed.
Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.

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