Rotisserie Leg of Lamb

This rotisserie lamb leg is perfect for any formal or holiday occasion. This
recipe calls for lemons, garlic, and fresh herbs. Once cooked, the lamb is then
topped with a flavorful caper dressing. So, break out your rotisserie units, and
let's get started.

Servings: 8 people

Author: Sabrina Baksh and Derrick Riches

Prep Time:
20 minutes

Cook Time:
2 hours

Total Time:
2 hours, 20 minutes

Course:

Main Course

Cuisine:

American

Keywords:

Instructions

1 Make sure to zest the lemons before freeing them of their juices. It will just
make the process easier. Combine marinade ingredients in a small bowl and set
aside.
2 Trim lamb leg of excess fat. Unroll roast and apply some of the marinade inside.
Roll back up, tie roast with twine, and apply marinade to the surface. Place
into a baking dish, cover with plastic wrap and marinate for 4-8 hours in the
refrigerator.
3 Preheat grill for medium heat. If you are using a chagrilll unit, set it up for
indirect cooking as shown above.
4 Remove lamb leg from refrigerator. Let stand for 30 minutes at room temperature
Thread roast lengthwise onto the rotisserie skewer (follow manufacturer’s
recommendations). Center and secure tightly with the rotisserie forks.
5 Season lamb with 1 1/2 teaspoons of salt right before placing it on the grill.
6 Cook for 1 1/2-2 hours, or until it reaches an internal temperature of 145
degrees F. in the thickest part of the meat.
7 Once cooked, use heat resistant gloves to carefully remove the lamb roast from
the grill with the fork and rod still intact. Place onto a clean cutting board
and tent with aluminum foil. Let the lamb rest for 10-15 minutes.
8 While the meat is resting, it is time to prepare the caper dressing. Heat olive
oil in a medium pan. Add shallots and cook over medium meat until translucent (2
minutes). Turn up the heat to high and add wine, and stir through. Add broth,
lemon juice rinsed capers, and salt and pepper to taste. Remove from heat and
keep warm.
9 Remove forks from the roast and cut away kitchen twine. Slice into 1/2” thick
slices. Arrange on a platter, top with warm caper sauce, and serve.

Rotisserie Leg of Lamb

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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