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Rotisserie Leg of Lamb Recipe

This delicious rosemary and garlic recipe requires a few simple ingredients to boost the lamb’s taste and achieve a marvellous dish.

Equipment

  • 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

Ingredients

  • 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

Instructions

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.