Sunbeam 4780 - Citrus Roast Lamb with Leeks; New England Lamb Roast

CITRUS ROAFT LAMB WITH LEEKSCITRUS LAMB WITH LEEKS
6 servings6 servings
cup orange marmalade cup orange marmalade
1 tablespoon lemon juice1 tablespoon lemon juice
1 teaspoon Worcestershire sauce1 teaspoon Worcestershire sauce
teaspoon dried marjoram or chervil, crushed teaspoon dried marjoram or chervil, crushed
teaspoon pepper teaspoon pepper
1
to 2 pound boneless lamb leg roast, trimmed and tied or1 to 2 pound boneless lamb leg roast, trimmed and tied or
boneless top round lamb roast, trimmedboneless top round lamb roast, trimmed
2 small leeks, sliced (1 1 cups)2 small leeks, sliced (1 1 cups)
cup chicken broth cup chicken broth
1 tablespoon cornstarch1 tablespoon cornstarch
Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper.Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper.
Brush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cookBrush roast with marmalade mixture; skewer on spit in rotisserie. Close door and cook
15 minutes. Toss leeks with marmalade mixture and add to basket. Continue cooking15 minutes. Toss leeks with marmalade mixture and add to basket. Continue cooking
until internal temperature
145°F to 150°F (approximately 1 hour) and leeks are tender,until internal temperature 145°F to 150°F (approximately 1 hour) and leeks are tender,
Remove meat from rotisserie; cover loosely with foil.Remove meat from rotisserie; cover loosely with foil.
Let stand for 10 minutes.Let stand for 10 minutes.
Remove juices from drip pan, juices and in small saucepan. Combine brothRemove juices from drip pan, juices and in small saucepan. Combine broth
and cornstarch; add to saucepan along with any remaining marmalade mixture. Bringand cornstarch; add to saucepan along with any remaining marmalade mixture. Bring
to a boil. Cook and stir until thlckened and bubbly. Cook and stir 2 minutes more.to a boil. Cook and stir until thlckened and bubbly. Cook and stir 2 minutes more.
Slice meat; serve with citrus-leek sauce.Slice meat; serve with citrus-leek sauce.
NEW ENGLAND LAMB ROASTNEW ENGLAND LAMB ROAST
6 servings6 servings
cup currant jelly cup currant jelly
1 tablespoon lemon juice1 tablespoon lemon juice
teaspoon pumpkin pie spice teaspoon pumpkin pie spice
teaspoon salt teaspoon salt
1
pound boneless lamb top round roast: trimmed or boneless leg, trimmed and tied1 pound boneless lamb top round roast: trimmed or boneless leg, trimmed and tied
In a small bowl whisk jelly until smooth. Add juice, spice and salt; mix well.In a small bowl whisk jelly until smooth. Add juice, spice and salt; mix well.
Brush jelly mixture on all sides of lamb roast, Place meat on skewer, insert into basketBrush jelly mixture on all sides of lamb roast, Place meat on skewer, insert into basket
and then into rotisserie. Close door and cook until 145°F to 150°F internal temperatureand then into rotisserie. Close door and cook until 145°F to 150°F internal temperature
(approximately 1 to 1 hours), brushing with mixture occasionally. Remove(approximately 1 to 1 hours), brushing with mixture occasionally. Remove