You will need: Rotisserie with drip tray
Top heat: approx. 200-220°C
Preheating: approx. 15 minutes
Working hours: 30 minutes
Barbecue time: approx. 1 hour

Ingredients (for 4-6 persons)

• 1 kg lamb roll roast in a net
• 1 tbsp rosemary, finely chopped
• 1 clove of garlic, finely chopped
• 2-3 tbsp olive oil
• 1 carrot, peeled, sliced
• 1 leek, trimmed and cut into rings
• 1 piece of celeriac, peeled and cut into cubes
• 3 tablespoons frying oil
• 700 ml hot vegetable or lamb stock 
• 200 ml dry white wine
• 200 ml cream

In addition:

• Salt, pepper from the mill
  

Pat the meat dry. Rub with salt and pepper.

Mix the rosemary with the garlic and oil and brush over the roast.

Wrap in cling film or place in a freezer bag and leave to rest in the fridge for at least an hour, or preferably overnight.

Insert the rotisserie with the drip tray into the Merklinger.

Remove the lamb roll roast from the fridge and heat the Merklinger to approx. 200°-220°C. Push the fire all the way to the back.

Season the carrots, celery and leek with salt and pepper and mix with the frying oil.

Place the roast in the middle of the rotisserie spit and secure it on both sides with the stainless steel clamps. Insert the spit into the rotisserie, start the engine and off you go!

Sauté the vegetables in the drip pan.
Pour in some hot stock and simmer.

Baste the roast again and again with white wine and stock.

To maintain the temperature, occasionally add one or two logs to the back.

Grill the lamb roll roast for approx. 1 hour to a core temperature of approx. 65°C (depending on taste). Remove from the spit and keep warm.

For the sauce:
Pour the gravy through a sieve into a pan. Add the juices from the resting meat to the gravy and simmer. Pour in the cream, bring to the boil briefly and season the gravy with salt and pepper.

Cut the meat into slices and serve with the sauce.

Tip:
Lamb and lavender go wonderfully well together.
For a summery touch, you can refine the marinade with 1-2 tablespoons of fresh lavender flowers (or alternatively 1 teaspoon of dried lavender flowers).