Rotisserie Lamb

1 Boned and rolled leg of lamb (approx 1.5-2kg)

4 Cloves of garlic, sliced into slivers

A few sprigs of fresh rosemary

Olive oil

Salt and Pepper

Bluetooth BBQ Temperature Measure

Set up the EGG for rotisserie cooking and preheat to 180˚C.

Using a small knife, stud the lamb all over with the garlic slivers.

Rub the joint with olive oil and season generously with salt and pepper, tucking the rosemary sprigs under the netting/string.

Balance the joint on the rotisserie spit and lock it into the EGG.

Spin roast until the internal temperature hits 60-65˚C for pink in the middle, or push on further if you prefer it more well done.

Rest for 15 minutes, tented in foil, before carving.