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Rotisserie Leg Of Lamb Recipe

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Roasted Rotisserie lamb recipe [Greek-Style Rotisserie Lamb]

This Rotisserie 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.

Provided by: EasyRecipesCooking.com

Categories: Dinner

Total time: 90 minutes

Prep time: 30 minutes

Cook time: 60 minutes

Yield: 10


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
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


  • 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.
  • For the Grill (See below for electric rotisserie instructions):
  • For the Electric Rotisserie:

Nutrition Facts:

ServingSize 6 oz, Calories 105 kcal, CarbohydrateContent 2 g, FatContent 10 g, SaturatedFatContent 1 g, SodiumContent 466 mg

Greek Lamb Rotisserie/Grill Methods Recipe - EasyRecipesCooking.com

This Greek-style marinade has strong flavors to complement the strong flavor of lamb.
Buy a boneless leg that’s been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro’s with!

Total time: 1 hours 50 minutes

Prep time: 30 minutes

Cook time: 1 hours 20 minutes

Yield: 12-16 serving(s)


3 -4 lbs leg of lamb, boned and tied
3 to 4 tablespoon lemons, juice and zest of
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
salt and pepper


  • Cut excess fat from leg of lamb.
  • Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
  • Remove from refrigerator to allow it to reach room temperature about 30 minutes.
  • Preheat grill.
  • Re-roll leg into a roast very tightly and tie.
  • Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
  • Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
  • When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
  • Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it’s completely done and allow the juices to flow back into the meat.
  • Carve the meat, starting from the thick end and work our way down to the shank.
  • Alternate cooking Method:.
  • Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.

Nutrition Facts:

Calories 273.1, FatContent 19.8, SaturatedFatContent 7.2, CholesterolContent 76, SodiumContent 65.1, CarbohydrateContent 1.6, FiberContent 0.1, SugarContent 0.3, ProteinContent 21.2

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