Rotisserie Lamb Leg

Nothing beats perfectly cooked lamb.

Prep: 15 minutes | Cook: 2 Hours | Total: 2 Hours, 15 minutes | Serves: 4-6

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Ingredients:

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Shopping List:

1.2-1.3kg Bone In Lamb Leg

1/4 Cup Olive Oil

4 Garlic Cloves, Finely Chopped

1 Tbsp Fresh Rosemary, Chopped

Salt & Pepper

Special Equipment:

Digital Thermometer

Sharp Knife

Rotisserie

Chimney starter

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METHOD:

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Step 1

Fill a chimney starter with coals and light. Pour the lit coals into the bbq and bank up to two sides of the BBQ so that nothing sits directly under the rotisserie. Pre heat the bbq to a medium high heat. For this cook I’m using my Oklahoma Joe Black Jack Kettle.

Step 2

Remove the lamb from its packaging and pat dry with a paper towel. Using a sharp knife, score the lamb in a criss cross pattern. This will help to create beautiful crispy bits all over the lamb.

Step 3

Finely chop the garlic and rosemary, then add to a bowl along with olive oil and a pinch of salt and pepper. Pour the flavoured oil over the lamb and massage into the the cuts of the meat.

Step 4

Skewer the lamb with the rotisserie as evenly as possible. I find it easier to align the central rod with the bone, then claw each end of the leg with a short claw.

Step 5

Insert a wireless probe into the thickest part of the leg, then place the leg onto the bbq.

Spin until the meat hits an internal temp of 135F/ 57C, Usually 1.5 - 2 hours. This will depend on the size of the leg.

Rest the lamb for 10-15 minutes before slicing. I like to serve the lamb with roast veg.