To serve, place hot meat and vegetables mixture in a serving bowl.
Pour hot gravy over,
stir to coat well.
HONEY-CURRY LAMB ROAST
4 to 6 servings
1 tablespoon curry powder
1 tablespoon honey
l/2
teaspoon salt
1 teaspoon apple or orange juice
1
l/2
to 2 pound boneless lamb leg roast, rolled and tied
or boneless lamb top round roast
In a small bowl combine curry powder, honey, salt and apple juice, mix well. Rub onto
all sides of lamb roast. Skewer vertically on spit and screw the spit into the basket.
Place in rotisserie. Close door and cook until internal temperature of roast reaches
145°F to 150°F (approximately 1 to 1
l/4
hours). Cover loosely with foil and let stand
for 10 minutes. Slice and serve with juices.
GYRdS
6 servings
1 tablespoon red wine vinegar
1 teaspoon dried oregano, crushed
l/2
teaspoon garlic powder
l/2
teaspoon black pepper
l/2
teaspoon salt
l/4
teaspoon onion powder
l/4
teaspoon ground cumin
1, 1
l/2
to 2 pound boneless lamb leg roast, trimmed and tied or boneless lamb top
round roast
1 carton (8 ounce) plain yogurt
i/2
medium cucumber, peeled, seeded and chopped
(213
cup)
2 green onions, thinly sliced
1 tablespoon
SnipDed
fresh mint or 1 teaspoon dried mint, crushed
l/4
teaspoon sugar
3,6” pita bread rounds
1 cup chopped fresh spinach or leaf lettuce
Page 27
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