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

Name: Rotisserie Boneless Leg of Lamb With Lemon, Rosemary, & Garlic Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 125 min
Yield: 8
Ingredients: For the Lamb; 6 cloves garlic, minced; 1 tablespoons 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

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

Prep: 35 mins

Cook: 30 mins

Active: 60 mins

Marinating Time: 60 mins

Total: 2 hrs 5 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

In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest.
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.
Tie together ends rosemary and thyme sprigs to create the herb brush.
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 every 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

Nutrition Facts (per serving)
711	Calories
51g	Fat
2g	Carbs
58g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	711
% Daily Value*
Total Fat 51g	65%
Saturated Fat 18g	88%
Cholesterol 211mg	70%
Sodium 465mg	20%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 58g
Vitamin C 4mg	20%
Calcium 32mg	2%
Iron 5mg	26%
Potassium 732mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.