PIRCH | Lynx Grill Cooking Demo - Leg of Lamb on Rotisserie

PIRCH Executive Chef Kimberly visits Chef Sharon at the Middleby Showroom in Irvine to cook on the complete Lynx outdoor kitchen there. In this video, they make leg of lamb on the grill rotisserie, served over roasted squash couscous. On our YouTube channel, you can also watch videos of the other courses made in this meal: They roast asparagus on the outdoor griddle and top it with a pecan Chiltepin pepper crumble. And finally, for dessert, blueberry galette baked in the Napoli oven. See the the entire line of Lynx outdoor kitchen appliances and storage in any of our 5 Southern California showrooms. Click below to find the showroom nearest you. Scroll down for the complete recipe...

Here's the recipe:

Lamb leg 1
Stone ground mustard ¼ cup
Russian mustard ¼ cup
Sage ¼ cup
Rosemary 2 tablespoons
Salt and pepper

1. Clean your leg of lamb and coat with a generous amount of salt and pepper. Mix both mustards and coat the leg with mixture. Let sit in your fridge for up to 24 hours.
2. When ready to cook, finely chop your rosemary and sage.
3. Completely cover your leg of lamb with herbs. You may need more depending on the size of your lamb. Just remember 2 parts sage and 1 part rosemary.
4. Add your lamb to your rotisserie spit making sure its on securely.
5. Turn on your back infra-red burners as well as the left and right burner keeping the middle one off.
6. Try to keep your grill at 375 to 400 degrees while the grill remains closed.
7. Cook for about 30 min or until it reaches your desired temperature

Cous cous
2 honeynut squash cut in half
Yellow bell pepper ½
Shallot ½
cous cous mix cup
chicken or veggie stock 1 ½ cup
oregano 1 tsp chopped
salt and pepper TT

1. Roast your honeynut squash with bell pepper and shallots until brown about 15 min.
2. Start your cous cous by getting a saucepan nice and hot and add about 1 tablespoon of olive oil.
3. Cook the oregano for 2 min and add your broth and bring to a simmer.
4. Add cous cous to boiling water with a pinch of salt.
5. Cover your cous cous and cook for about 20 minutes.
6. Separate your squash from its skin and roughly chop. Add all roasted ingredients to a bowl with cous cous and a drizzle of olive oil. Taste to adjust seasoning.