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.
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
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.
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Cheers! James & Elaine
Rotisserie Boneless Leg of Lamb
- 1 boneless leg of lamb 4-5 lbs, trimmed of excess fat, untied for marinating
- 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
- Grilled lemons
- Maldon Salt
- 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.