Recipe Book

50 51
SERVES 6
Rosemary Lemon
Leg of Lamb
SERVES 6
Prime Rib Roast
INGREDIENTS
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. salt
1 tsp. ground black pepper
¼ cup fresh rosemary, chopped
1 (4 lb.) boneless leg of lamb
DIRECTIONS
1. Combine the lemon juice, olive
oil, salt, pepper, and rosemary in a
small bowl.
2. Place the Rotisserie Shaft
through the lamb. Use twine to
secure the meat. Use the Forks
to secure the Shaft.
3. Generously brush the lamb with
the marinade.
4. Place the Shaft in the air fryer. Press
the Power Button and then the
Rotisserie Button (30-min. cooking
time) and increase the cooking
temperature to 400°F/204° C to
begin the cooking cycle.
5. Use a meat thermometer to
measure the internal temperature
of the lamb.
6. The lamb is done when the internal
temperature reaches 145° F/63° C.
7. Let the lamb rest for 15 mins. before
serving.
DIRECTIONS
1. Combine the garlic powder, onion
powder, smoked paprika, dried
rosemary, salt, and ground black
pepper in a small bowl to make the
spice and herb mixture.
2. Rub the spice and herb mixture
onto the roast.
3. Place the Rotisserie Shaft through
the roast. Secure the Shaft with
the Forks.
4. Place the Shaft in the air fryer. Press
the Power Button and then the
Rotisserie Button (375° F/191° C)
and increase the cooking time to
45mins. to begin the cooking cycle.
5. Use a meat thermometer to
measure the internal temperature
of the roast. The roast is done when
the internal temperature reaches
135° F/60° C.
INGREDIENTS
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1 tbsp. dried rosemary
1½ tsp. salt
1½ tsp. ground black pepper
4 lb. boneless rib roast