This Rotisserie Boneless Leg of Lamb is an elegant yet surprisingly easy dish, perfect for Easter dinner or any special occasion. Juicy, tender, and infused with a flavourful garlic-herb marinade, this lamb roasts evenly on the rotisserie, developing a beautifully golden crust while staying succulent inside.
Many people default to beef tenderloin, turkey, or ham for holiday meals, but lamb is an incredible alternative—it’s easier to carve than turkey, more affordable than tenderloin, and cooks faster than most hams. Plus, roasting vegetables in the lamb’s drippings takes the whole meal to the next level!
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Why Cook Lamb on a Rotisserie?
A rotisserie is one of the best ways to cook a boneless leg of lamb, ensuring even cooking, incredible juiciness, and a beautiful crust. As the lamb slowly rotates, it continuously self-bastes, locking in moisture while allowing the exterior to develop a flavourful golden-brown sear. This cooking method also prevents dry spots, which can sometimes occur with oven roasting, and enhances the lamb’s natural flavour with a subtle smokiness. Plus, if you place a drip pan underneath, you can roast potatoes or vegetables in the lamb’s drippings, creating a side dish packed with extra flavour.
Why We Love This Recipe
Incredibly Juicy & Flavourful – The rotisserie ensures even cooking and locks in moisture.
Show-Stopping Presentation – Beautifully golden on the outside, perfectly pink inside.
Easier to Carve – A boneless leg of lamb means effortless slicing.
Versatile & Perfect for Entertaining – Pairs with a variety of sides and suits any occasion.
Ingredients
- Boneless leg of lamb 4-5 lbs
Marinade
- Extra virgin olive oil
- Balsamic vinegar
- Lemon juice
- Garlic
- Fresh rosemary
- Kosher salt
- Black pepper
- Dried oregano
- Fresh thyme
- Lemon zest
For Serving
- Grilled lemons
- Maldon Salt
See recipe card for quantities.
Instructions
Marinate the Lamb
In a baking dish, whisk together all the marinade ingredients.
Place the lamb in the marinade, ensuring it is well coated. Let it marinate at room temperature for 1 hour.
Prepare the Rotisserie
Preheat the grill to 425°F with the rotisserie burner on high. (If using regular burners, place a griddle pan or foil pan under the lamb to catch drippings and prevent flare-ups. For extra flavour, roast potatoes in the lamb drippings!)
Remove the lamb from the marinade and roll it into a uniform and tight cylinder. Tie it tightly with butcher’s twine.
Slide the spit of the rotisserie through the center of the lamb and secure both ends with rotisserie forks.
Cook the Lamb
Place the spit onto the rotisserie and start the motor. Close the lid and cook for 10 minutes at high heat.
Lower the rotisserie burner to medium-high heat (about 350°F ambient grill temperature) and continue cooking.
Cook until the lamb reaches 125°F for medium rare or 130°F for medium, about 45-60 minutes, using an instant-read thermometer in the thickest part of the meat.
Rest & Serve
Remove the lamb from the grill and let it rest on a cutting board for 10-15 minutes before slicing. The temperature will rise slightly during resting.
Slice with a sharp knife and serve with grilled lemons and a sprinkle of Maldon salt for a bright, flavourful finish.
Watch How This Boneless Leg of Lamb was Made
Serving Suggestions
- Crispy Roasted Potatoes – Cooked in lamb drippings for extra flavour.
- Orange and Honey Glazed Carrots – Light, fresh, and complements the richness of the lamb.
- Garlic Mashed Potatoes – Creamy and indulgent.
- Greek Salad – A bright, herby contrast to the savory lamb.
- Chimichurri or Tzatziki – A refreshing sauce to drizzle over each slice.
Tips for Perfect Rotisserie Lamb
Trim Excess Fat – Too much fat can cause flare-ups and an overly greasy result.
Use a Drip Pan – If your grill allows, place a griddle pan under the lamb with potatoes or veggies to catch flavourful drippings.
Tie the Lamb Securely – This ensures even cooking and prevents uneven browning.
Rest the Meat – Don’t skip resting; it helps retain the juices for a more tender bite.
Check Temperature Early – Cooking times can vary depending on your grill. Use an instant-read meat thermometer to avoid overcooking.
FAQ
If you have leftovers, store sliced lamb in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. When reheating, avoid drying it out by warming slices in a low oven (275°F) with a splash of broth or pan juices.
Looking for creative ways to use leftovers? Try lamb sandwiches, gyros, or grain bowls for a quick and flavourful meal!
More Rotisserie Recipes to Try
Enjoy the juicy, flavourful results of rotisserie cooking with these favorites! From a restaurant-quality Prime Rib Roast to sweet and savory Honey Garlic Pork Roast and herb-infused Rotisserie Chicken, these recipes make any meal special.
Equipment Used
Cooked on the Hestan Home Gas Grill. Created in partnership with Hestan. The opinions in this post are my own.
Leave a Comment
If you get the chance to try this Rotisserie Boneless Leg of Lamb recipe, please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Rotisserie Boneless Leg of Lamb (Garlic, Herb, & Citrus)
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
Marinate the Lamb
- In a baking dish, whisk together all the marinade ingredients.
- Place the lamb in the marinade, ensuring it is well coated. Let it marinate at room temperature for 1 hour.
Prepare the Rotisserie
- Preheat the grill to 425°F with the rotisserie burner on high. (If using regular burners, place a drip or foil pan under the lamb to catch drippings and prevent flare-ups. For extra flavour, roast potatoes in the lamb drippings!)
- Remove the lamb from the marinade and roll it into a uniform and tight cylinder. Tie it tightly with butcher’s twine.
- Slide the spit of the rotisserie through the center of the lamb and secure both ends with rotisserie forks.
Cook the Lamb
- Place the spit onto the rotisserie and start the motor. Close the lid and cook for 10 minutes at high heat.
- Lower the rotisserie burner to medium-high heat (about 350°F ambient grill temperature) and continue cooking.
- Cook until the lamb reaches 125°F for medium rare or 130°F for medium, about 45-60 minutes, using an instant read thermometer in the thickest part of the meat.
Rest & Serve
- Remove the lamb from the grill and let it rest on a cutting board for 10-15 minutes before slicing. The temperature will rise slightly during resting.
- Slice with a sharp knife and serve with grilled lemons and a sprinkle of Maldon salt for a bright, flavourful finish.
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- Please take 5 seconds to rate this recipe in the comment section below. We would greatly appreciate it!
Video
Notes
- Trim Excess Fat – Too much fat can cause flare-ups and an overly greasy result.
- Use a Drip Pan – If your grill allows, place a griddle pan under the lamb with potatoes or veggies to catch flavourful drippings.
- Tie the Lamb Securely – This ensures even cooking and prevents uneven browning.
- Rest the Meat – Don’t skip resting; it helps retain the juices for a more tender bite.
- Check Temperature Early – Cooking times can vary depending on your grill. Use an instant-read meat thermometer to avoid overcooking.
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