Ricko’s Rotisserie Lamb Loin with Beetroot & Feta Salad

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.

Rest the Lamb:

By now, your lamb should be beautifully golden on the outside and juicy on the inside.

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.