Rotisserie leg of lamb is one of the most impressive yet straightforward dishes you can prepare on a grill. The slow, even rotation creates a beautifully crispy, herb-crusted exterior while locking in moisture for a tender, pink interior. This method is ideal for holidays, family gatherings, or weekend barbecues, delivering restaurant-quality results at home.

Lemon-Rosemary Garlic Rotisserie Leg of Lamb

This classic Mediterranean-inspired recipe serves 6-8 people and highlights fresh herbs, garlic, and bright lemon flavors that perfectly complement the rich taste of lamb.

Ingredients

For the Lamb and Marinade:

• 4-5 lb boneless leg of lamb (butterflied and trimmed of excess fat; bone-in also works but requires careful balancing)
• 6 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (plus extra sprigs for basting)
• ½ cup extra-virgin olive oil
• ¼ cup fresh lemon juice + 1 teaspoon lemon zest
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Optional: Fresh thyme sprigs for basting

Optional Herb Brush:

• 3 rosemary sprigs and 10 thyme sprigs tied together

Instructions

1. Prepare the Marinade
   In a bowl, whisk together the minced garlic, chopped rosemary, olive oil, lemon juice, lemon zest, salt, and black pepper. Rub the mixture thoroughly over the entire surface of the lamb. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
2. Set Up the Grill
   Prepare your rotisserie for indirect medium heat, aiming for 350-375°F (175-190°C). Place a drip pan filled with a little water or broth beneath the lamb to catch juices and minimize flare-ups.
3. Skewer the Lamb
   If necessary, roll and tie the lamb for a more even shape. Thread the rotisserie spit through the center of the meat and secure it firmly with the prongs. Ensure the lamb is well-balanced to prevent strain on the motor.
4. Cook on the Rotisserie
   Attach the spit to the rotisserie and close the grill lid. Baste the lamb every 15 minutes with the reserved marinade using the herb brush or a regular basting brush. Cook until the internal temperature reaches:

• Medium-rare: 125-130°F (52-54°C) — typically 40-60 minutes for boneless cuts.
• Medium: 135-145°F (57-63°C).
  Total cooking time varies based on the size of the leg and your grill, so monitor closely with a reliable meat thermometer.

1. Rest and Serve
   Remove the lamb from the rotisserie, tent it loosely with aluminum foil, and let it rest for 10-15 minutes. The internal temperature will continue to rise by 5-10°F during this time. Slice against the grain and serve with sides like roasted vegetables, Greek salad, tzatziki, or chimichurri sauce.

Tips for Success

• Bone-in vs. Boneless: Boneless legs are easier to secure on the spit and cook more evenly. Bone-in versions offer extra flavor but need extra attention to balance.
• Temperature Control: A good meat thermometer is essential—overcooking is the quickest way to dry out lamb.
• Flavor Variations:
• Greek Style: Add oregano and incorporate Greek yogurt into the marinade.
• Moroccan Twist: Incorporate cumin, coriander, and fennel seeds.
• Herb Crust: Apply a layer of pesto toward the end of cooking for an aromatic finish.
• Safety and Technique: Always ensure the spit is properly balanced. Maintain consistent heat and spritz with water if flare-ups occur.
• Perfect Pairings: Serve alongside crispy potatoes, grilled asparagus, or a fresh salad. The pan drippings make an excellent base for gravy or au jus.

Rotisserie leg of lamb transforms an already excellent cut into something truly memorable. With proper marination and temperature monitoring, you’ll achieve juicy, flavorful results every time. Whether you prefer a classic herb profile or want to experiment with bold spices, this method is adaptable and crowd-pleasing. Fire up the grill and enjoy!

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