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    Home » Lamb

    Rotisserie Boneless Leg of Lamb

    Published: Apr 6, 2023 · Modified: May 4, 2023 by Zimmy · This post may contain affiliate links · Leave a Comment

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    Rotisserie boneless leg of lamb is a delicious and easy to prepare dish that can be enjoyed year-round, but is extra satisfying served for Easter dinner.

    An oval platter with a half sliced rotisserie boneless leg of lamb served with heirloom carrots, asparagus and roasted lemons.

    This Easter you may default to a beef tenderloin, perhaps a roast turkey, or even a glazed ham. Maybe it is a traditional family favourite or possibly it is within your comfort level to prepare, and you do not want to take a risk during a holiday gathering. But, I want to assure you that it is difficult to top a tender, rotisserie leg of lamb for any occasion. Not only is it delicious, but a boneless leg of lamb is much easier to carve than a turkey, more economical than a tenderloin and has a shorter cooking time than most hams. Plus, it makes an impressive presentation with the blushing meat served alongside you favourite vegetables and potatoes roasted in the lamb drippings

    A Easter boneless leg of lamb on the rotisserie with potatoes cooking in the drippings.

    Watch how this boneless leg of lamb was made here

    Cooked on the Hestan Home Gas Grill, using the concealed rotisserie motor system and ceramic infrared top burner. This burner delivers 12,500 to 18,000 BTUs, which is ideal for capitalizing on all the benefits of rotisserie cooking. Proud Hestan Home Ambassador. Opinions in this post are my own.

    A Hestan Grill in pacific fog.
    Side shot of a boneless leg of lamb on the rotisserie with a griddle of potatoes below being tossed.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    An oval platter with a half sliced rotisserie boneless leg of lamb served with heirloom carrots, asparagus and roasted lemons.

    Rotisserie Boneless Leg of Lamb

    Rotisserie boneless leg of lamb is a delicious and easy to prepare dish that can be enjoyed year-round, but is extra satisfying served for Easter dinner.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Inactive time 1 hour hr 15 minutes mins
    Total Time 2 hours hrs 25 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine International
    Servings 8 -10 People

    Ingredients
      

    • 1 boneless leg of lamb 4-5 lbs, trimmed of excess fat, untied for marinating

    Marinade

    • ½ cup extra virgin olive oil
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons garlic minced (5 to 7 cloves)
    • 1 tablespoon chopped fresh rosemary
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon lemon zest

    For serving

    • Grilled lemons
    • Maldon Salt

    Instructions
     

    • In a baking dish, whisk together all of the marinade ingredients.
    • Place lamb directly into the marinade and toss thoroughly to coat.
    • Marinade at room temperature for 1 hour.
    • Using the rotisserie burner on high, preheat the grill to 425°F (If you are using burners under the lamb, be sure to place a drip tray under the lamb to catch the drippings and avoid flare ups. Ideally, use a griddle pan to prepare roasted potatoes, in the lamb drippings!)
    • Remove the lamb from marinade, roll into a uniformed cylinder and tie tightly with butcher’s twine.
    • Slide the spit of the rotisserie through the middle of the lamb and secure with rotisserie forks on both ends.
    • Place the spit on the grill and start the rotisserie motor. Close the lid, turn down the rotisserie burner to medium-high and cook for 10 minutes.
    • Lower with the rotisserie burner to medium temperature (the ambient grill temperature should be about 350°F). Cook until lamb registers 125°F for medium-rare or 130°F for medium on an instant-read thermometer inserted into the thickest part of the roast. Approximately 45 minutes to 60 minutes.
    • Remove to a cutting board and let rest for 10 to 15 minutes. The temperature of lamb will continue to rise slightly while resting.
    • Slice and serve with grilled lemons and Maldon salt for finishing.

    Video

    Keyword boneless leg lamb roast, easter roast lamb, lamb easter dinner, recipes for boneless leg of lamb, roast lamb boneless, rotisserie lamb roast
    Tried this recipe?Let us know how it was!

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