Rotisserie Boneless Leg of Lamb With Lemon, Rosemary, & Garlic Recipe

Boneless leg of lamb on a rotisserie, being basted with a bundle of fresh herbs.

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.

Type of fire: Three-zone split

Grill heat: Medium

Recipe Facts

Active: 60 mins
Total: 90 mins
Serves: 6 to 8 servings

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For the Lamb

  • 6 cloves garlic, minced

  • 1 tablespoon finely chopped fresh rosemary

  • 1/2 cup extra virgin olive oil

  • 1/4 cup fresh lemon juice

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon lemon zest

  • 1 butterflied boneless leg of lamb, 4-5 lbs, trimmed of excess fat

For the Herb Brush

  • 3 sprigs rosemary

  • 10 sprigs thyme


  1. In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest.

  2. Place lamb in a large resealable plastic bag. Pour in all except 1⁄4 cup of the marinade, reserving for later use. Seal the bag and toss to thoroughly coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into tight cylinder and tie securely with butcher’s twine.

  3. Tie together ends rosemary and thyme sprigs to create the herb brush.

  4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Run spit of the rotisserie through middle of lamb and secure ends with rotisserie forks. Place on the grill, cover, and cook at medium temperature. Baste lamb with reserved marinade using the herb brush ever 15 minutes. Cook until lamb registers 125 degrees for medium-rare or 130 degrees medium on an instant read thermometer inserted into the center of the roast. Remove to a cutting board and let rest for 10 to 15 minutes. Slice and serve.

Special equipment

Grill, Rotisserie, 1 disposable foil pan