Pierna de cordero a la sartén con verduras mixtas

Ingredients for 6-8 people:

3 legs of lamb


Marinade:

1 lime juice
150 ml olive oil
2 cloves of garlic, chopped
Chopped rosemary sprig
Sea salt, pepper


Vegetable pan:

100 ml olive oil
1 green bell pepper (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
2 red onions (diced)
1 zucchini (diced)
1 bunch of cherry tomatoes
sprigs of rosemary
2 garlic cloves
salt, pepper
1 organic lemon (zest of the organic lemon)

The day before:
First remove the leg of lamb from the bone. It is best to cut along the bone with a flexible filleting knife. Then marinate overnight in the marinade with the juice of a lime.

Preparation:
The next day, place the meat on the rotisserie, secure with butcher's tape and tie tightly. In the meantime, heat the Monolith to 120 - 130° C. Now place the rotisserie on the grill, place the skewer with the leg of lamb on it and leave to rotate at 120° C for approx. 3.5 hours.

To obtain a subtle smoky aroma, you can add maple pellets to the embers.

The vegetable pan
Dice all the vegetables (1:1) and place in a cast iron pan. Place the pan under the spit with the leg of lamb on the grill for approx. 1 hour before the end of the cooking time of the legs, so that the vegetables in the pan are additionally flavored with the dripping fat and meat juices.

The core temperature of the legs should be approx. 57 - 60° C, then the meat will be slightly pink and super tender.


Enjoy your meal!