Cook Time 1 hour 30 minutes
2 tbsp extra virgin olive oil
1.8-2kg leg of lamb, bone in shank not attached
3 large desiree potatoes, cut into wedges
1 onion, sliced
5 cloves garlic, skin on and bruised
400g green beans, trimmed
2 large ripe tomatoes, quartered
4 sprigs rosemary
Salt and pepper
Preheat the oven to 200°C.
Bring the lamb out of the fridge 2 hours before cooking. Thread the lamb onto the rod and use the forks and prongs to fasten. Drizzle oil over lamb and season generously with salt.
Place the potatoes, onions, garlic, tomatoes, rosemary, a good pinch of salt and half the olive oil into a roasting dish. Toss everything together.
Inset skewered lamb to the motor hole and start the fan grill rotisserie function. Cook for 50 - 60 minutes (once cooked the ideal internal temperature is between 60 - 65°C). Place the vegetables tray on the shelf under the lamb to allow the lamb fat to directly drip onto vegetables to flavour them as they cook. Add the beans 30 minutes before the end.
Rest meat for 30 minutes before carving. Serve with the roasted vegetables.