When it comes to high-quality proteins, lamb meat is a star. With the right seasoning, it’s sure to dazzle your taste buds.
This super easy rotisserie leg of lamb recipe allows the meat to be evenly roasted. You can sit back and let the spinning motion of the
Marinated in rosemary and garlic, the lamb is cooked to the perfect juicy tenderness desired. Even if you’re not a big fan of lamb, let us change your mind with this mouth-watering recipe.
Rotisserie Leg of Lamb Recipe
- You’ll need to have some utensils ready for a quick and effortless procedure.
- A small bowl
- Ziplock plastic bag
- 20-inch butcher’s twine
- Grill with a rotisserie
- A foil drip pan
- 2-4 lbs boneless leg of lamb
- 4 minced garlic cloves (about one tablespoon)
- 2 tbsp of fresh lemon juice
- 1 tsp of lemon zest
- 1-2 tbsp of finely chopped rosemary
- 2 tsp of salt
- ½ a cup of extra virgin olive oil
- 1 tsp of freshly ground black pepper
Step by Step Cooking Instructions
- This guide will help you through the details of the cooking process, from preparing the lamb to serving the perfect meal. So follow along to make the best boneless leg of lamb.
Preparing the Lamb
- Start by tossing the garlic, rosemary, salt, pepper, olive oil, lemon juice, and zest into a small bowl. Give the marinade ingredients a good whisk.
- Place the boneless leg of lamb on its flat side in a ziplock bag. Pour the marinade into the bag. You can reserve about ¼ of the marinade. We’ll use it later.
- Then, seal the bag and roll it around a couple of times until the lamb is coated with the marinade.
- If you’re in a hurry, you can move on to the next step. But for an augmented taste, let the coated lamb sit in the refrigerator for one hour to let the marinade flavours fuse nicely.
Preparing the Grill
- Light the bottom of the grill’s chimney full of charcoal. Wait until all of the charcoal is lit. It’ll be covered with ash. Then, divide the coal into two piles and arrange them on both sides of the grill.
- Position the foil drip pan on the grill between the two coal piles.
Trussing the Lamb
- Now, take the lamb out of the refrigerator. Remove it from the infuse. Then, roll it into a cylinder and tie it carefully with butcher’s twine.
Cooking the Lamb
- While waiting for the grill to heat up, cautiously slide the rotisserie spit through the centre of the meat.
- Place it on the grill. Then, cover it and let it cook on medium-high heat for 15 minutes. This will create a crisp surface and seal the moisture in for more juicy chops. Now, lower the heat to medium.
- When 30 minutes have passed, open the lid of the grill. Then, baste the meat with the marinade we reserved earlier. This will double-punch the taste and elevate the flavours.
- Then, close the lid again and let the lamb cook for 30 more minutes. The foil pan placed under the lamb will catch any drippings.
Serving the Lamb
- When it’s finally cooked, remove the lamb from the rotisserie to a cutting board. Let it sit for about 15 minutes.
- Cut the butcher’s twine from the meat and discard it.
- Then, slice and serve the thick and flavourful portions of delicacy. The size of this recipe offers six to eight servings.
- Add a couple of cilantro and rosemary sprigs for a final garnish around the plates. They also add to the delicious aromas of the platter.
An ideal addition for a perfect meal is a side of roasted vegetables to be served with the lamb. We recommend a combination of potatoes, tomatoes, and olives with a sprinkle of paprika for seasoning. They can be either cooked separately in the oven or on a grilling sheet with the lamb.
Another option is a side of greek salad or roasted red pepper dipping sauce. The leg of lamb rotisserie recipes are endless. So, you can get creative with the choices here!
- If you don’t know how to debone a leg of lamb, just ask the butcher to do it before you buy it or buy the readily available ones in supermarkets.
- The fresh meat should have a pink or red fleshy colour with a soft texture. Choose carefully and avoid any grey meat!
- Let the meat sit at room temperature for at least 30 minutes before grilling it for a perfect texture.
- Trim the boneless leg of lamb of the excess fat before cooking.
- Whether you prefer your rotisserie leg of lamb bone-in or boneless, this recipe will work great. The bone-in lamb is just a little trickier to carve.
- Cut the leftovers into thin slices. Wrap the pieces in a tortilla or fill them in a panini bread. Add some cucumbers, sweet onions, diced pickles, tomatoes, and top with some teriyaki sauce for a tasty sandwich. Yum-yum!
Common Mistakes When Cooking Lamb
One of the main reasons the lamb meat turns out too chewy is overcooking. So, be careful with the rotisserie leg of lamb cooking time and temperature.
Marinating for too long is also a common mistake when it comes to lamb cooking. The meat surface can become mushy from the acidic ingredients in the marinade. A sitting time from one to four hours is perfect for a boneless leg of lamb bbq rotisserie.
Unlike the mild-flavoured chicken, lamb meat has a pungent flavour. Therefore, skipping the seasoning of the meat altogether is a common mistake. Adding bold seasonings like rosemary or cumin can balance the strong taste of the lamb.
Cooking a leg of lamb using a rotisserie offers an evenly roasted treat. The spinning motion of the rotisserie allows for the self-basting of the moist lamb meat.
While highly iron-rich, lamb meat is extremely delicious and full of flavour. This rosemary and garlic recipe has the right amount of flavours to tickle your taste buds.
This effortless leg of lamb rotisserie recipe is so easy to make and results in an eye-pleasing dish that will mesmerise your guests.