Fancy lamb and vegetables? Give this recipe a try using the Rotisserie Basket.
In the kitchen:
Trim the lamb tenderloin. Combine the chopped shallot, rosemary and garlic with the oil and the rub ingredients. Marinate the meat for at least 30 min.
Peel and chop the root veggies and sprinkle with salt and pepper.
Place the lamb tenderloins with the root veggies in the basket and shut the basket carefully so they don’t fall out.
At the barbecue:
Prepare the grill for direct high heat, approx 200°C.
Place the rotisserie with the basket on the grill. Let the meat and veggies rotate for 10-12 min. until it has the proper core temperature.
Tip: Medium-rare lamb should be served with a core temperature of 58-60°C. Let the meat rest for approx. 5 min. before serving. The core temperature of the meat rises a couple of degrees as it rests, so make sure to take it off the grill at the right moment.
In the kitchen:
Trim the lamb tenderloin. Combine the chopped shallot, rosemary and garlic with the oil and the rub ingredients. Marinate the meat for at least 30 min.
Peel and chop the root veggies and sprinkle with salt and pepper.
Place the lamb tenderloins with the root veggies in the basket and shut the basket carefully so they don’t fall out.
At the barbecue:
Prepare the grill for direct high heat, approx 200°C.
Prepare the grill for high heat, approx 200°C.
Place the rotisserie with the basket on the grill. Let the meat and veggies rotate for 10-12 min. until it has the proper core temperature.
Tip: Medium-rare lamb should be served with a core temperature of 58-60°C. Let the meat rest for approx. 5 min. before serving. The core temperature of the meat rises a couple of degrees as it rests, so make sure to take it off the grill at the right moment.
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