Honey-Curry Lamb Roast; Gyros - Sunbeam 4780 Instruction Book

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
teaspoon salt
1 teaspoon apple or orange juice
1 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
Place in rotisserie. Close door and cook until internal temperature of roast reaches
145°F to 150°F (approximately 1 to 1
for 10 minutes. Slice and serve with juices.
6 servings
1 tablespoon red wine vinegar
1 teaspoon dried oregano, crushed
teaspoon garlic powder
teaspoon black pepper
teaspoon salt
teaspoon onion powder
teaspoon ground cumin
1, 1 to 2 pound boneless lamb leg roast, trimmed and tied or boneless lamb top
round roast
1 carton (8 ounce) plain yogurt
medium cucumber, peeled, seeded and chopped
2 green onions, thinly sliced
1 tablespoon
teaspoon sugar
pita bread rounds
1 cup chopped fresh spinach or leaf lettuce
on spit and screw the spit into the basket.
fresh mint or 1 teaspoon dried mint, crushed
Page 27
hours). Cover loosely with foil and let stand
cup)