Post by peterd on May 30, 2006 9:57:47 GMT -8
lamb slices (amount depends on number of people eating)
Olive oil
Sweet honey onion mustard
Red onion
Greek pepperoni (small peppers)
tomatoes
nugmet
Greek seasoning
Tenderize lamb slices. Rub them with olive oil and then with onion honey mustard. Sprinkle with little of of nutmeg and then with Greek seasonings. Place the slices into container and than into refrigerator for 24 to 48 hours.
Peal and thinly slice red onion and tomatoes. Cut one tomato in the half. On rotisserie start with half a tomato, then slice of lamb, onion, tomato and Greek pepperoni, followed with lamb slice and continue pack everything on rotisserie. Last item which goes on rotisserie is the second half of the tomato. Start cooking. Usually it takes 2 or more hours to cook depending on how full the rotisserie is. Every 30 minutes brush the meat with olive oil.
Olive oil
Sweet honey onion mustard
Red onion
Greek pepperoni (small peppers)
tomatoes
nugmet
Greek seasoning
Tenderize lamb slices. Rub them with olive oil and then with onion honey mustard. Sprinkle with little of of nutmeg and then with Greek seasonings. Place the slices into container and than into refrigerator for 24 to 48 hours.
Peal and thinly slice red onion and tomatoes. Cut one tomato in the half. On rotisserie start with half a tomato, then slice of lamb, onion, tomato and Greek pepperoni, followed with lamb slice and continue pack everything on rotisserie. Last item which goes on rotisserie is the second half of the tomato. Start cooking. Usually it takes 2 or more hours to cook depending on how full the rotisserie is. Every 30 minutes brush the meat with olive oil.
