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Rotisserie Boneless Leg of Lamb With Lemon, Rosemary, & Garlic
Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright, fresh flavors embedded in a fairly smooth tasting piece of meat.
Ingredients
- 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
- 3 sprigs rosemary
- 10 sprigs thyme
Instructions
- 1
In a small bowl, whisk together 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 marinade, reserving for later use. Seal bag and toss to thoroughly coat lamb. Marinate 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 of rosemary and thyme sprigs to create herb brush.
- 4
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on either side of charcoal grate and place a foil pan between two piles of coals. Run spit of rotisserie through middle of lamb and secure ends with rotisserie forks. Place on grill, cover, and cook at medium temperature . Baste lamb with reserved marinade using herb brush every 15 minutes. Cook until lamb registers 125°F (52°C) for medium-rare or 130°F (54°C) for medium on an instant-read thermometer inserted into center of roast. Remove to a cutting board and let rest for 10 to 15 minutes. Slice and serve.
Nutrition Facts
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