The Spit Roast

Well, I've decided to take advantage of the old woodfire BBQ housing thats sitting in my backyard and I've gone and bought a small rotisserie. Its hopefully going to fit in the top of it and tonight we're going to try out one of Jamie Oliver's BBQ sauce roast recipes (see below). Got a nice leg of lamb ready to go and as soon as I'm getting home we're starting right away.

INGREDIENTS

• 1 heaped tsp cumin seeds
• 2 tbsp fennel seeds
• 5 cloves
• sea salt and freshly ground black pepper
• a bunch of fresh thyme or lemon thyme, leaves picked
• a bunch of fresh rosemary, leaves picked and chopped, a few whole sprigs reserved
• the zest and juice of 1 orange
• 1 bulb of garlic, broken into cloves and peeled
• 4 heaped tsp sweet smoked paprika
• 6 tbsp balsamic vinegar
• 150ml organic tomato ketchup
• 8 tbsp olive oil
• 10 bay leaves

METHOD

1. Preheat oven to 180 degree's C
2. To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
3. Slice the meat (in the case of lamb) with 4cm holes and rub the marinade into the slices.
4. Place the meat in a snug-fitting roasting tray, top with any leftover marinade and cover loosely with tinfoil. Bake the meat in the preheated oven until sweet and tender. This will take an hour and a half, or an hour if you like your lamb a little pink on the inside.
5. Put the roast on the spit, and continue rubbing the marinade on the meat with the leftover rosemary sprigs or a basting brush, roast until charry and sticky on the outside.
6. Meanwhile, pop your roasting tray on the barbie or over a gas hob and let the juices reduce a bit. Serve the meat dripped with the reduced marinade.

This recipe is originally done with a rack of ribs and a chicken as well, so you'll probably have plenty of sauce. Feel free to bottle it for later use or just use less when you make it. Or use ribs and a chicken as well.

Enjoy!

James The Not So Skinny Cook