Oster 4783 - Page 28

from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with
sweet potatoes and sauteed apple wedges, if desired.sweet potatoes and sauteed apple wedges, if desired.
ROTISSERIE LAMB STEWROTISSERIE LAMB STEW
3 to 4 servings3 to 4 servings
12 ounces lean lamb leg12 ounces lean lamb leg
cup beef or chicken broth cup beef or chicken broth
2 tablespoons red wine vinegar2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce1 tablespoon Worcestershire sauce
1 tablespoon olive oil1 tablespoon olive oil
1 garlic clove, minced1 garlic clove, minced
Dash bottled hot pepper sauceDash bottled hot pepper sauce
8 tiny new potatoes, halved (about 1 pound)
1 medium carrot, cut into 2” matchsticks
1 medium celery stalk cut into 1” pieces
8 tiny new potatoes, halved (about 1 pound)
1 medium carrot, cut into 2” matchsticks
1 medium celery stalk cut into 1” pieces
cup chicken or beef’broth cup chicken or beef’broth
3 tablespoons all-purpose flour3 tablespoons all-purpose flour
cup whole milk or light cream cup whole milk or light cream
teaspoon dried thyme, crushed teaspoon dried thyme, crushed
teaspoon dried rosemary, crushed teaspoon dried rosemary, crushed
Trim lamb and cut into 1 to 2” chunks. For marinade, combine the cup broth,
vinegar, Worcestershire sauce, olive oil, garlic and hot pepper sauce. Add lamb, cover
and refrigerate 2 hours.
Trim lamb and cut into 1 to 2” chunks. For marinade, combine the cup broth,
vinegar, Worcestershire sauce, olive oil, garlic and hot pepper sauce. Add lamb, cover
and refrigerate 2 hours.
Remove lamb from marinade, reserving marinade. Skewer lamb chunks on spit and
secure into basket. Brush potatoes, carrots and celery with marinade; place
in basket. Close door and cook about 1 hour or until vegetables and meat are tender.
Remove lamb from marinade, reserving marinade. Skewer lamb chunks on spit and
secure into basket. Brush potatoes, carrots and celery with marinade; place
in basket. Close door and cook about 1 hour or until vegetables and meat are tender.
In a saucepan combine cup broth, cup of the remaining marinade, thyme and
rosemary; add juices from drip pan. Bring to boiling. Combine milk and flour; mix
well. Add to hot mixture. Cook and stir until thickened and bubbling. Cook and stir 1
minute more.
In a saucepan combine cup broth, cup of the remaining marinade, thyme and
rosemary; add juices from drip pan. Bring to boiling. Combine milk and flour; mix
well. Add to hot mixture. Cook and stir until thickened and bubbling. Cook and stir 1
minute more.
Page 26Page 26