Herb and Red Wine Rotisserie Leg of Lamb
A succulent rotisserie leg of lamb is achieved by marinating in a wine and herb mixture and frequent basting during cooking.
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Instructions
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Preheat the grill to medium (350-375 F), using a rotisserie burner or indirect heat.
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Trim excess fat from the lamb leg, then rinse and pat dry.
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Process marinade ingredients in a food processor until combined; set aside 60 ml (1/4 cup).
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Liberally apply remaining marinade to the lamb in a deep dish, injecting some if desired, then cover and refrigerate for 1 to 2 hours.
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Thread the lamb leg onto the rotisserie spit, finding the center for balance, and secure with meat forks; use kitchen twine if needed.
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Place a drip pan with several cups of water on the grill.
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Install the rotisserie spit, ensuring the lamb turns freely.
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Grill lamb for 20 to 30 minutes per pound, basting frequently with beef stock and reserved marinade.
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Remove lamb when it reaches an internal temperature of 145 F (65 C).
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Tent with foil and rest for 10 to 12 minutes before serving.