Oster 4783 Cookbook page 27

CITRUS ROAFT LAMB WITH LEEKS CITRUS
6 servings 6 servings
cup orange marmalade cup orange marmalade
1 tablespoon lemon juice 1 tablespoon lemon juice
1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
teaspoon dried marjoram or chervil, crushed teaspoon dried marjoram or chervil, crushed
teaspoon pepper teaspoon pepper
1 1 to 2 pound boneless lamb leg roast, trimmed and tied or to 2 pound boneless lamb leg roast, trimmed and tied or
boneless top round lamb roast, trimmed boneless top round lamb roast, trimmed
2 small leeks, sliced (1 1 2 small leeks, sliced (1 1
cup chicken broth cup chicken broth
1 tablespoon cornstarch 1 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 cook Brush 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 cooking 15 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.
Remove juices from drip pan, Remove juices from drip pan,
and cornstarch; add to saucepan along with any remaining marmalade mixture. Bring and 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 ROAST NEW ENGLAND LAMB ROAST
6 servings 6 servings
cup currant jelly cup currant jelly
1 tablespoon lemon juice 1 tablespoon lemon juice
teaspoon pumpkin pie spice teaspoon pumpkin pie spice
teaspoon salt teaspoon salt
1 1 pound boneless lamb top round roast: trimmed or boneless leg, trimmed and tied pound boneless lamb top round roast: trimmed or boneless leg, trimmed and tied
In a small bowl whisk jelly until smooth. Add In a small bowl whisk jelly until smooth. Add
Brush jelly mixture on all sides of lamb roast, Place meat on skewer, insert into basket Brush 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 temperature and then into rotisserie. Close door and cook until 145°F to 150°F internal temperature
(approximately 1 to 1 (approximately 1 to 1
LAMB WITH LEEKS
cups) cups)
juices and juices and
hours), brushing with hours), brushing with
Let stand for 10 minutes.
in small saucepan. Combine broth in small saucepan. Combine broth
juice, spice and salt; mix well. juice, spice and salt; mix well.
mixture occasionally. Remove mixture occasionally. Remove