La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 36)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Boneless Leg of Lamb
1 – boneless leg of lamb, approx 5lbs
5 – cloves garlic, minced
2 – tablespoons fresh rosemary leaves, minced
2 – teaspoons, balsamic vinegar
1 – tablespoon olive oil
Combine the seasonings with the balsamic vinegar and olive oil in a small bowl.
A boneless leg of lamb has been butterflied in order to remove the bone. If the roast is already tied,
carefully untie the roast and spread it flat on a rimmed baking sheet and spread the seasoning mix over
both sides of the meat.
Roll the meat again and tie it with butchers string in 2" intervals to make a tight packet. Insert
the skewer and center the meat on the skewer, secure the clamps and place on the mid rack
position. Allow one hour to an hour and a quarter cooking time and rest the meat for 10-15 minutes
before carving.
A bone in Leg of Lamb will work well because the bone is in the center. Tie the meat to keep
it compact and insert the skewer following the line of the bone. Cooking time will be the same.
Rotisserie Fish
In order to cook fish on the rotisserie you will need to purchase the accessory fish basket. This is a
two-piece stainless frame, the fish is laid flat on one side of the frame and the other side is clamped
in place to prevent the fish from slipping out while turning. Small dense fish steaks can be cooked
quickly on high heat but larger whole fish should be roasted on more moderate heat to ensure
even cooking.
The fish frame can also be used for roasting small hens that have been cut in half and small boneless
roasts or thick cut pork chops.