📝 About This Recipe
Experience the ultimate expression of Mediterranean roasting with this succulent, spit-roasted leg of lamb. The constant rotation of the rotisserie allows the lamb to self-baste in its own rendered fats, creating a shatteringly crisp, herb-crusted exterior and a buttery, pink interior. Infused with pungent garlic and resinous fresh rosemary, this dish transforms a classic Sunday roast into a theatrical culinary event that captures the essence of open-fire cooking.
🥗 Ingredients
The Lamb
- 5-6 lbs Leg of Lamb (boneless, rolled and tied tightly with butcher's twine)
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Peppercorns (freshly cracked)
The Herb Rub
- 1/4 cup Fresh Rosemary (finely minced)
- 6 cloves Garlic (minced into a paste)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 Lemon (zested)
- 1 teaspoon Dried Oregano (preferably Sicilian)
- 1/2 teaspoon Red Pepper Flakes (optional for subtle heat)
Basting Liquid
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3 pieces Fresh Rosemary Sprigs (to use as a basting brush)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even roasting throughout the meat.
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2
In a small bowl, combine the minced rosemary, garlic paste, olive oil, lemon zest, dried oregano, and red pepper flakes to create a thick herb paste.
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3
Pat the lamb completely dry with paper towels. Use a sharp paring knife to make 1/2-inch deep slits all over the surface of the roast.
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4
Generously season the lamb with the kosher salt and cracked black pepper, ensuring you get into the crevices.
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5
Massage the herb paste all over the lamb, pushing some of the mixture into the slits you created for deep flavor penetration.
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6
Slide one rotisserie fork onto the spit rod. Carefully thread the spit rod through the center of the lamb, ensuring it is perfectly balanced. Secure with the second fork and tighten the screws firmly.
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7
Preheat your grill for rotisserie cooking. For gas, turn on the outer burners to medium-high (indirect heat) and the rotisserie burner if available. For charcoal, pile hot coals on either side of a drip pan.
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8
Place the spit rod into the rotisserie motor and turn it on. Place a drip pan beneath the meat to catch the fat and prevent flare-ups.
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9
Close the grill lid and maintain an internal grill temperature of 325°F to 350°F (165°C to 175°C).
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10
Whisk the white wine and lemon juice together. Every 30 minutes, dip the rosemary sprigs into the liquid and lightly dab the rotating lamb.
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11
Cook for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Use an instant-read thermometer to check the thickest part of the meat; pull it off the heat when it reaches 130°F (54°C) for medium-rare.
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12
Carefully remove the spit from the grill. Place the lamb on a carving board and tent loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
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13
Remove the rotisserie forks and rod. Snip the butcher's twine and slice the lamb into 1/2-inch thick rounds.
💡 Chef's Tips
Always use a boneless roast for the rotisserie as it balances more easily than bone-in; if using bone-in, ensure the rod is as close to the bone as possible. Balance is crucial: if the meat is lopsided, the motor will strain and the lamb will cook unevenly. Use the rotisserie counterweight if your kit includes one. Don't skip the resting period! Cutting into the lamb too early will cause all the flavorful juices to run out, leaving the meat dry. If the exterior is browning too quickly, reduce the heat or move the coals further away; the goal is a slow, steady render of the fat. For a smoky profile, add a few chunks of cherry or oak wood to your charcoal bed.
🍽️ Serving Suggestions
Serve with a side of crispy duck-fat roasted potatoes and honey-glazed carrots. Pair with a bold, tannic red wine like a Cabernet Sauvignon or a classic Rhone Valley Syrah. A dollop of fresh mint gremolata or a traditional Greek tzatziki cuts through the richness of the lamb beautifully. Serve alongside grilled pita bread and a bright tomato-cucumber salad for a Mediterranean feast. Leftovers make incredible sandwiches the next day with arugula and horseradish aioli.