Ricko’s Rotisserie Lamb Loin with Beetroot & Feta Salad
May
Embark on a culinary journey with Ricko from Australia ReDiscovered as he presents his Rotisserie Lamb Loin paired with a vibrant beetroot and feta salad. This recipe combines the rich flavours of tender lamb infused with garlic and rosemary, complemented by a fresh, tangy salad—a true celebration of Australian outdoor cooking.
Ingredients
Directions
Prep the Lamb:
Pat the lamb dry, rub it with a light coat of olive oil, and season well with salt & pepper. Crush or Microplane fresh garlic into a teaspoon of olive oil and coat the lamb evenly.
Fire Up the Rotisserie:
Get the OZ Braai rotisserie spinning over a good, high heat. Ricko uses two full chimneys of ashed-over charcoal in his Compact Braai to get that perfect sear. Let the lamb do its thing while you prep the salad.
Build the Salad:
Throw your spinach and rocket into a bowl, then add a good handful of walnuts and some cubed fetta. Drain the beetroot on a paper towel before tossing it in—this keeps the salad from going soggy.
Whip Up the Dressing:
Mix balsamic vinegar, olive oil, honey, salt & pepper in a bowl. Start with a 2:1 oil-to-vinegar ratio and tweak it to your taste.
Bring It All Together:
Drizzle over the dressing, and toss well.
Rest the Lamb:
By now, your lamb should be beautifully golden on the outside and juicy on the inside.
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Estimated Cooking Time:
For a 600-700g lamb loin, you're looking at an approximate cooking time of 1 hour to 1 hour 30 minutes for medium-rare to medium doneness.
Once the lamb reaches your desired "pull temperature," carefully remove the spit from the grill.
Transfer the lamb to a cutting board or Meat Bucket. Alternatively, loosely tent it with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and juicy roast.
Carve and Serve:
Remove the lamb from the spit and slice against the grain and serve with your fresh, flavour-packed salad.
Side Note: With the FireChef 29cm (11.4″) Carving Set, you'll masterfully slice through your meat and get the job done with ease.
Equipment:
- OZ Braai Compact Braai
- OZ Braai Rotisserie
- OZ Braai Chef knife
- Fire Chef Carving Bundle
- Meat Bucket
- Large bowl
This dish is perfect for bush cooking around the campfire, offering a hearty meal after a day of exploring the great outdoors, the warmth of a rotisserie roast and the freshness of a garden salad. It's a perfect way to celebrate Australia's rich culinary heritage.
