Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
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 for the Lamb:
Lamb loin, rolled and tiedApproximately 600-700 grams (about 150-175g per serving)
2 tablespoons Olive oil
Salt & pepperTo taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust)
2-3 cloves Fresh garlicthinly sliced or minced
2-3 sprigs Fresh rosemaryleaves removed and roughly chopped
Ingredients for the Salad:
2 medium-sized Beetrootcooked or roasted and then diced
1/2 cup Walnuts roughly chopped
100-120 grams Cubed feta
2 cups (packed) Baby spinach leaves
2 cups (packed) Rocket leaves
2 tablespoons Balsamic vinegar
1 tablespoon Honey
4 tablespoons Olive oil
Salt & freshly ground black pepperTo taste (start with 1/4 teaspoon salt, a pinch of pepper and adjust)
Method:
1Prep 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.
2Fire 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.
3Build 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.
4Whip 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.
5Bring It All Together:
Drizzle over the dressing, and toss well.
6Rest 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.
7Carve 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:
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.
CategoryAustralia ReDiscovered, By OZ Braai, Camping, Dinner, Dips, Salad Dressings, Salsas, and Sauces, Lunch, Main Courses, Meat, Salads, User Submitted
Ingredients
Ingredients for the Lamb:
Lamb loin, rolled and tiedApproximately 600-700 grams (about 150-175g per serving)
2 tablespoons Olive oil
Salt & pepperTo taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust)
2-3 cloves Fresh garlicthinly sliced or minced
2-3 sprigs Fresh rosemaryleaves removed and roughly chopped
Ingredients for the Salad:
2 medium-sized Beetrootcooked or roasted and then diced
1/2 cup Walnuts roughly chopped
100-120 grams Cubed feta
2 cups (packed) Baby spinach leaves
2 cups (packed) Rocket leaves
2 tablespoons Balsamic vinegar
1 tablespoon Honey
4 tablespoons Olive oil
Salt & freshly ground black pepperTo taste (start with 1/4 teaspoon salt, a pinch of pepper and adjust)
Directions
Method:
1Prep 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.
2Fire 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.
3Build 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.
4Whip 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.
5Bring It All Together:
Drizzle over the dressing, and toss well.
6Rest 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.
7Carve 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.
Ricko’s Rotisserie Lamb Loin with Beetroot & Feta Salad
