Balsamic Lamb Strips & Roasted Peppers - Sunbeam 4780 Instruction Book

In a bowl combine vinegar, oregano, garlic powder, pepper, salt, onion powder and
cumin; mix well. Untie roast, if tied. Rub herb mixture onto all sides of roast. Roll up-,
and tie roast. Skewer vertically on spit, secure in basket and 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).
Meanwhile, combine yogurt, chopped cucumber, green onions, mint and sugar. Cover
and chill for 1 hour.
Remove meat from rotisserie cover loosely with foil. Let stand 10 minutes. Halve pita
rounds and split open. Thinly, slice meat and place in open pita pockets. Top each with
chopped spinach and yogurt mixture.
If desired, use 6 pita rounds and place meat mixture in center of each round. Fold in
half and top with spinach and yogurt mixture.
2 to 3 servings
12 ounces boneless lamb round steak,
3 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon rosemary, crushed
l/2 teaspoon ground cumin
teaspoon salt
l/4 teaspoon pepper
l/4 teaspoon ground coriander
l/8 teaspoon cayenne pepper
1 small sweet red pepper
1 small sweet yellow pepper
1 small sweet green pepper
8 green onions
Hot cooked rice or rice pilaf (optional)
thick
Paae 28