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Grilling: Rotisserie Boneless Leg of Lamb with Lemon, Rosemary, & Garlic

Do other serious eaters out there have mostly lamb-adverse friends like me? I made this lamb along with a few racks ribs and my modest-sized leg of lamb only slowly moved off the plate; the ribs disappeared.

This was no indication of how good the lamb was. Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, the lamb was full of bright, fresh flavors embedded in a fairly smooth tasting piece of meat.

I really loved it, and was sure it would win over some of these lamb naysayers. But in the end, it was my folly for putting it against ribs—a pretty unequal battle in most people's eyes.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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