Deboned lamb from a rotisserie
1.5kg Deboned lamb
2tbs Dijon mustard
1tbs Sea salt
1tsp Black pepper
5 cloves Minced garlic
Pat the lamb dry
Mix all the above ingredients in a bowl to make the marinade
Massage the marinade into the meat and let it rest for a minimum of 4 to a maximum of 24 hours
Preheat the rotisserie to 150°C
Take a TDR meat basket and place the lamb in it Roast the lamb for +- 1 hour at 180°C to a core temperature of 55°C (medium)
Let the lamb rest for 15 min before carving. This ensures that the meat remains juicy after cutting.
Enjoy your meal!