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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.
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Prep Time 20 minutes
Cook Time 50 minutes
Inactive time 1 hour 15 minutes
Total Time 2 hours 25 minutes
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.
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