Rotisserie Lamb Loin Recipe

Name: Rotisserie Lamb Loin Recipe
Total time: 80 min
Ingredients: Lamb loin, rolled and tied, Approximately 600-700 grams (about 150-175g per serving); 2 tablespoons Olive oil; Salt & pepper, To taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust); 2-3 cloves Fresh garlic, thinly sliced or minced; 2-3 sprigs Fresh rosemary, leaves removed and roughly chopped; 2 medium-sized Beetroot, cooked or roasted and then diced; 1/2 cup Walnuts, roughly chopped; 100-120 grams Cubed feta; 2 cups (packed) Baby spinach leaves; 2 cups (packed) Rocket leaves; 2 tablespoons Balsamic vinegar; 1 tablespoon Honey; 4 tablespoons Olive oil; Salt & freshly ground black pepper, To taste (start with 1/4 teaspoon salt, a pinch of pepper and adjust)

www.ozbraai.com.au

Rotisserie lamb loin with beetroot and feta salad. Prep 20 min, cook 60 min, serves 4. Rolled boneless lamb loin with garlic and rosemary.

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Ingredients

Lamb loin, rolled and tied, Approximately 600-700 grams (about 150-175g per serving)
2 tablespoons Olive oil
Salt & pepper, To taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust)
2-3 cloves Fresh garlic, thinly sliced or minced
2-3 sprigs Fresh rosemary, leaves removed and roughly chopped
2 medium-sized Beetroot, cooked or roasted and then diced
1/2 cup Walnuts, roughly chopped
100-120 grams Cubed feta
2 cups (packed) Baby spinach leaves
2 cups (packed) Rocket leaves
2 tablespoons Balsamic vinegar
1 tablespoon Honey
4 tablespoons Olive oil
Salt & freshly ground black pepper, To taste (start with 1/4 teaspoon salt, a pinch of pepper and adjust)