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garlic, oregano and cayenne. Pulse a few times to break up, scraping
down as needed. Add the oil and process until a paste has formed.
2. Rub the paste all over the lamb (remove any butcher’s twine or netting
so the lamb can be evenly coated). Transfer to a large mixing bowl,
covered with plastic, or to a 2-gallon resealable bag. Marinate in the
refrigerator for 2 hours, up to overnight.
3. Once lamb has marinated, remove from bowl/bag and tie tightly with
butcher’s twine in 2-inch intervals. and then fit onto the spit. Secure
well with the skewers.
4. Adjust the rack to position 1 and place the baking pan on the rack. Fit
the spit into the oven and set to the Meat setting on the Rotisserie
function at 400°F for 45 minutes. The lamb is cooked when the internal
temperature reaches 130°F, for medium rare. Allow it to rest for 10
minutes before slicing and serving.
5. While lamb is cooking, prepare the Yogurt-Tahini Sauce. In a small bowl
whisk together all of the sauce ingredients until homogenous. Reserve
in the refrigerator (this can be made in advance and stored in an airtight
container in the refrigerator for up to 1 week).
6. Using the rotisserie grip, remove the lamb from the oven. Allow to rest
for at least 5 to 10 minutes before carving .
7. To serve, thinly slice lamb and serve with the Yogurt-Tahini Sauce and
toasted pita bread.
Nutritional information per serving (lamb; based on 10 servings):
•
Calories 208 (52% from fat)
•
carb. 1g
•
pro. 23g
•
fat 12g
•
sat. fat 3g
•
chol. 73mg
•
sod. 435mg
•
calc. 23mg
•
fiber 1g
Rosemary-Sage Pork Roast
This delicious pork roast is a great and easy main dish for entertaining.
Makes 6 to 10 servings
1
cup kosher salt
1
cup granulated sugar
3
quarts water
1
pork roast, (3 to 4 pounds)
Marinade:
3 garlic
cloves
1
tablespoon fresh rosemary
1
tablespoon fresh sage
1
tablespoon Dijon mustard
1
teaspoon kosher salt, plus more for sprinkling
1
teaspoon freshly ground pepper, plus more for sprinkling
2
tablespoons extra virgin olive oil
1. Dissolve salt and sugar with the water by whisking in a large mixing
bowl that will fit into your refrigerator. Submerge the roast in the brine
solution and refrigerate up to 4 hours.
2. While roast is soaking, prepare the marinade. Place the metal chopping
blade into the Cuisinart
®
Food Processor. With the machine running,
drop the garlic through the feed tube and run until finely chopped. Add
the rosemary and sage and pulse until chopped. Add the mustard, salt
and pepper. Turn the processor on and while running, pour the olive oil
through the feed tube. Reserve until ready to use.
3. Once the roast has soaked, remove from brine, rinse and pat dry with
paper towels. Sprinkle the roast all over with kosher salt and freshly
ground pepper. Evenly rub the marinade all over the roast and allow to
stand at room temperature for 30 minutes.
