your new Oster Carousel Rotisserie. - Household Appliance Inc.

from rotisserie and cover loosely with foil. Let stand 10 minutes. Slice and serve with
sweet potatoes and sauteed apple wedges, if desired.
ROTISSERIE LAMB STEW
3 to 4 servings
12 ounces lean lamb leg
cup beef or chicken broth
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 garlic clove, minced
Dash bottled hot pepper sauce
8 tiny new potatoes, halved (about 1 pound)
1 medium carrot, cut into 2” matchsticks
1 medium celery stalk cut into 1” pieces
cup chicken or beef’broth
3 tablespoons all-purpose flour
cup whole milk or light cream
teaspoon dried thyme, crushed
teaspoon dried rosemary, crushed
Trim lamb and cut into 1 to 2” chunks. For marinade, combine the cup broth,
vinegar, Worcestershire sauce, olive oil, garlic and hot pepper sauce. Add lamb, cover
and refrigerate 2 hours.
Remove lamb from marinade, reserving marinade. Skewer lamb chunks on spit and
secure into basket. Brush potatoes, carrots and celery with marinade; place
in basket. Close door and cook about 1 hour or until vegetables and meat are tender.
In a saucepan combine cup broth, cup of the remaining marinade, thyme and
rosemary; add juices from drip pan. Bring to boiling. Combine milk and flour; mix
well. Add to hot mixture. Cook and stir until thickened and bubbling. Cook and stir 1
minute more.
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