Roasted Boneless Leg of Lamb

Rotisserie Boneless Leg of Lamb with Rosemary-Garlic Marinade

This boneless leg of lamb is marinated in a Rosemary-Garlic Marinade which compliments the rich, earthy flavor of the meat. Cooking lamb over the rotisserie evenly roasts and self-bastes the meat to absolute tender and juicy perfection. Instructions for both the electric and grill rotisseries are included.

Dinner

middle eastern

Servings

105kcal

Ingredients

1 butterflied boneless leg of lamb , 4-5 lbs, trimmed of excess fat
butcher’s twine or rotisserie bands
disposable foil pan (for grilling)
1 gallon size zip-top bag

For the Marinade:

6 cloves garlic , minced
1 tablespoons finely chopped fresh rosemary
1/2 cup extra-virgin olive oil
1/4 cup (4 tbsp) fresh lemon juice
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon zest

Instructions

In a small bowl, whisk together the marinade ingredients.
Place lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into a cylinder as tightly as possible and tie securely with butcher’s twine or rotisserie bands to help the lamb cook evenly and hold its shape while cooking.

Cooking the lamb:

For the Grill (See below for rotisserie instructions):
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.
Place the foil pan between the two piles of coals. Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Place on the grill, cover grill, and cook at medium temperature.
For the Electric Rotisserie:
Position lamb onto the rotisserie spits through the center of the meat.
Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium. Use the times as a guide, for more accurate temperatures use the internal temperature registers 125 degrees F for medium-rare or 130 degrees medium, or 145 degrees F for well-done on an instant-read thermometer inserted into the center of the roast.
Remove roast to a cutting board and allow to rest for 15 to 20 minutes before slicing.

Nutrition

Source