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Show Rotisserie-Barbecued Lamb With Butter-Broiled Long White Potatoes - I'll ( V i4 lA - A ) "Come and get lf'-your serving of rotisserie-barbecued lamb and 1 talter-broiled potatoes I M-m-m- here Is good eating indeed. ! For this meal, have your meat dealer prepare for you on order a boned and rolled shoulder or leg of lamb. Additional lamb can be polled into the boned cut to provide for more servings. You'll need to ' allow H to i pound boned roast per serving. Be sure to get the weight of the finished roll. The boned and rolled lamb makes for perfect balancing on and easy handling by the spit, and is a joy for the carver. . . As a partner for the lamb, choose the Long White Potatoes coming ; Into our markets from California, recognized by their slender shapes nd clean white skins. Cook the potatoes in their jackets in the morning. For the barbecue meal, skin them, split lengthwise, dip In melted butter, and toast to a golden brown. Serve at once, with a iprinkling of salt, pepper, and Parmesan cheese. Rotisserie-Barbecued Lamb To Prepare: Insert slivers of garlic in tiny gashes cut at various spots in the roast. Brush with lemon juice and sprinkle liberally with Bait and pepper. Or, after inserting garlic, rub thoroughly into the lurface and ends of the lamb roast a mixture of cup granulated agar, teaspoon each of ground cloves and powdered ginger, 1 tablespoon lemon juice. Sprinkle with salt arrtl pepper. To Roast: Run the spit through the exact center of the rolled lamb roast. Place in the roast a short roast meat thermometer specially i designed for rotisserie. Arrange spitted lamb on rotisserie, as suggested sug-gested in manufacturer's directions. Start motor for revolving spit. Time and Temperature: In general it is well to allow around 25 minutes per pound for lamb roast just taken from the refrigerator, but the best guide is the roast meat thermometer. The accepted totemal temperature is 180 to 182 degrees F. which is well-done but, V?"1 enjoyment, do stop the cooking process just under 170 degrees . the lamb has a delicate pink tinge on the inside and is tender and juicy. Most motored revolving spits are timed in speed so that they are eu-basting. However, while cooking, the lamb may be brushed, with t favorite barbecue sauce. To Serve: Always serve lamb piping hot. The accompaniments tan be of your choosing so many things go with Lamb, you knowl |