Rotisserie Boneless Leg of Lamb (Garlic, Herb, & Citrus)
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.
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 internal temperature of 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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Video
Notes
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.
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