1 leg of lamb, no bone, butcher’s twined – approx. 1.8-2 kg, salt and pepper, fresh rosemary twigs, garlic cloves; crushed
Vermicelli Rice: 1 cup dry vermicelli, 1 tbsp. olive oil, 1 cup long-grain rice, ½ cup chopped onion and 2 ¼ cups boiling chicken stock
In the kitchen
- Ensure the leg of lamb is at room temperature, when you start preparing.
- Trim it for excess fat and tendons, or get your butcher to prep it.
- For extra flavour, smear a garlic paste (crushed cloves, salt and pepper) on the inside of the roast, before you tie it up.
- Again, season the meat well with coarse salt and black pepper on the outside, and add a few springs of rosemary in the twine to secure it.
- Place the roast on the spit of the rotisserie and securely fasten it with the two forks, so it sits in the center of the spit.
On the grill
- Prepare the grill for indirect grilling, 185°C degrees, close the lid, and let the grill heat up.
- When the grill is hot, secure the rotisserie on the grill with the lamb roast in the center.
- Place an aluminum tray with a bit of water in underneath the roast (the aluminum tray will collect the excess juices, prevent flare-ups and adds moisture).
- Plug in the rotisserie, turn it on and make sure it rotates evenly. Close the lid.
- Grill the roast for approx. 45 min to 1 hour, or until the core temperature is at 60-65°C degrees.
- Once done, let the roast rest on the rotisserie for approx. 20-30 minutes, before you remove it from the spit and carve the meat. *The core temperature will rise as it rests.
While the lamb is cooking, prepare the vermicelli rice…
- Break the vermicelli into 1-inch pieces
- In a wide non-stick skillet, sauté onion in oil until translucent, and remove from pan.
- Sauté vermicelli pieces in leftover oil till golden
- Add onions back to pan and add rice; stir to combine.
- Pour in boiling stock, stir.
- Cook over very low heat for about 20 minutes.
- This time will vary depending on the age and type of rice you use.
- If desired, stir in three tablespoons of butter before serving.
To use the infrared burner for better caramelization of the meat, turn it on when you turn on the grill, and make sure it’s fully lit, before use. Only use it for max. 20 minutes, then turn it off and continue with indirect heat. This will affect the overall cooking time.