Vortex Oven Roast Leg of Lamb & Potatoes

Impress your guests with the rotisserie leg of lamb in your Vortex Oven!  Everyting cooks at the same time so it’s a wonderful “hands off” affair!
 
Easily adapted to Vortex and Duo Crisp air fryers!
 

Ingredients:
± 700g leg of lamb, deboned
 
125g butter, softened
1 Tbsp fresh parsley
1 Tbsp fresh rosemary
1 Tbsp lemon zest
1 Tbsp anchovies, chopped
2 cloves garlic, finely grated
Salt and pepper to taste
 
12 baby apache potatoes, scrubbed, dried and halved
4 pearl onions or shallots, quartered
Handful fresh thyme sprigs
100g mixed olives, pitted
Olive oil
Salt and pepper, to taste
 
Method:
 
In a bowl combine the butter, parsley, rosemary, lemon zest, anchovies, garlic, salt and pepper. Mix well.
 
Spread out the deboned leg of lamb so the inside is facing up.
Brush with half of the seasoned butter to completely coat the inside.
Roll the leg of lamb around the rotisserie rod and secure with butcher's twine.
Secure the ends of the lamb with the rotisserie forks and tighten the screws.
Brush the remaining seasoned butter on the outside of the lamb.
 
In a bowl combine the potatoes, onions, thyme sprigs and olives.
Season with salt, pepper and olive oil.
Toss to combine.
Spread out on the solid Vortex Oven baking tray.
 
Set the Vortex Oven to Roast for 25 minutes at 160˚C.
 
Allow to preheat then add the potatoes on the bottom layer and secure the lamb rotisserie.
Close the oven, select rotate and check to see the rotisserie is rotating.
 
Once cooked allow the lamb to rest for 10 minutes before removing the rotisserie attachments, carving and serving alongside the potatoes.