Dinner - Rotisserie boneless leg of lamb recipes

Author: Jorge Shade

Cooking lamb over the rotisserie evenly roasts and self-bastes the meat to absolute tender and juicy perfection. This recipe calls for lemons, garlic, and fresh herbs.

Rotisserie Boneless Leg of Lamb with Rosemary-Garlic Marinade
Herb and Red Wine Rotisserie Leg of Lamb
Rotisserie Leg of Lamb
Rotisserie Leg of Lamb with Chimichurri
How long does a leg of lamb take on a spit?
What cut of lamb is best for rotisserie?

Rotisserie Boneless Leg of Lamb with Rosemary-Garlic Marinade

This Rotisserie Lamb is marinated in a Rosemary-Garlic Marinade which compliments the rich, earthy flavor of the meat. Cooking lamb over the rotisserie evenly roasts and self-bastes the meat to absolute tender and juicy perfection. Instructions for both the electric and grill rotisseries are included.
Provided by: Ronda Eagle | Kitchen Dreaming
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: middle eastern
Number of ingredients: 11

Ingredients:

1 butterflied boneless leg of lamb (, 4-5 lbs, trimmed of excess fat)
butcher's twine or rotisserie bands
disposable foil pan ((for grilling))
1 gallon size zip-top bag
6 cloves garlic (, minced)
1 tablespoons finely chopped fresh rosemary
1/2 cup extra-virgin olive oil
1/4 cup (4 tbsp) fresh lemon juice
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon zest

Nutrition:

How to cook:

Notes: Easy Boneless Rotisserie Leg of Lamb, Rub the leg of lamb with avocado oil. Season generously with the salt and pepper mixture. Add a bit more

Tags:

rotisserie boneless leg of lamb with rosemary-garlic marinade rotisserie leg of lamb with chimichurri rotisserie boneless leg of lamb boneless leg of lamb with rosemary-garlic marinade leg of lamb with chimichurri herb and red wine rotisserie leg of lamb red wine rotisserie leg of lamb

Leg of Lamb on the Rotisserie Recipe

In this video, I show you how to make a delicious Leg of Lamb Roast on the rotisserie of a Duration: 4:22

Leg Of Lamb Rotisserie

Ingredients:6,6 lbs (3 kg) Leg of lamb2 tbsp Tomato paste3 tbsp Vegetable oil2 tsp Cumin Duration: 5:40

The Best Rotisserie Lamb Recipe

The Best Leg of Lamb recipe. Cook this mouth watering lamb over charcoal or wood coals to Duration: 6:06

Herb and Red Wine Rotisserie Leg of Lamb

This leg of lamb is marinated in a delicious wine and herb mixture, placed on a rotisserie and basted throughout the cooking process.
Provided by: Derrick Riches
Total time: 205 minutes
Cook time: 180 minutes
Prep time: 25 minutes
Yields: 6 to 8 servings
Cuisine: Southern
Number of ingredients: 18

Ingredients:

1 (5- to- 7-pound) bone-in leg of lamb
3/4 cup coarsely chopped fresh mint leaves
120 milliliters (1/2 cup) olive oil
80 milliliters (1/3 cup) vegetable stock, optional
1 large shallot, coarsely chopped
60 milliliters (1/4 cup) dry red wine
3 tablespoons freshly squeezed lemon juice
3 tablespoons finely chopped fresh rosemary
5 large fresh sage leaves, coarsely chopped
4 cloves garlic cloves, coarsely chopped
2 teaspoons Worcestershire sauce
2 teaspoons salt
2 teaspoons brown sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper, optional
240 milliliters (1 cup) beef stock, or vegetable stock

Nutrition:

Calories: 1172 kcal
Carbohydrate: 5 g
Cholesterol: 369 mg
Fiber: 1 g
Protein: 102 g
Saturated Fat: 29 g
Sodium: 901 mg
Sugar: 2 g
Fat: 79 g
Serving Size: 1 leg of lamb (6 to 8 servings)
Unsaturated Fat: 0 g

How to cook:

Cutaway any excess fat from lamb leg. Rise and pat dry.
Add the marinade ingredients in a food processor and process until well combined.
Remove 60 milliliters (1/4 cup) and set aside.
Place the lamb in a deep dish and apply the remaining marinade liberally all over the meat. You can inject the meat with some of the marinade, too, if desired. Cover and refrigerate for 1 to 2 hours.
Putting a bone-in leg of lamb on a rotisserie spit can be a little challenging. A long thin knife or large metal skewer can be used to make a hole by starting at the bone end and working it through the thickest part of the leg. It is important to try to find the center to balance the leg of lamb on the rotisserie spit.
Secure with the rotisserie tightly on both ends with the meat forks. It might be necessary to secure the leg with kitchen twine (see rotisserie cooking for more information), too.
Place a drip pan on the grill and add several cups of water. This will prevent drippings from causing flare-ups.
Place the rotisserie spit into the motor. Turn the motor on, making sure the lamb is properly centered, balanced, and able to turn freely.
If your grill has a rotisserie burner, use that. If not, use one burner for indirect grilling. Heat the grill to medium (350 F to 375 F). The heat may rise above medium during cooking, but should not exceed medium-high (400 F to 475 F) heat.
Grill lamb leg for about 20 to 30 minutes per pound. Baste frequently, alternating between the beef stock and the reserved marinade.
Check for doneness by inserting a thermometer in the thickest part of the meat, avoiding the bone. Once the lamb has reached an internal temperature above 145 F/65 C (or higher if desired), remove from the heat, tent with foil, and rest for 10 to 12 minutes before serving.

Notes: Leg Of Lamb Rotisserie, Ingredients:6,6 lbs (3 kg) Leg of lamb2 tbsp Tomato paste3 tbsp Vegetable oil2 tsp Cumin Duration: 5:40

Rotisserie Leg of Lamb

This rotisserie lamb leg is perfect for any formal or holiday occasion. This recipe calls for lemons, garlic, and fresh herbs. Once cooked, the lamb is then topped with a flavorful caper dressing. So, break out your rotisserie units, and let's get started.
Provided by: Sabrina Baksh and Derrick Riches
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

1 boneless lamb leg (3-4 pounds)
1 1/2 teaspoons salt
Disposable aluminum drip pan
1/4 cup olive oil
Juice of 3 medium lemons, plus 1 teaspoon lemon zest
3 tablespoons fresh oregano (roughly chopped)
3 cloves garlic minced
1/2 teaspoon onion powder
1/2 teaspoon fresh rosemary (finely chopped)
1/2 teaspoon black pepper
1/2 teaspoon fresh thyme
1/4 cup olive oil
1/3 cup vegetable or beef stock
1 large shallot (finely chopped)
2 tablespoons dry red wine
1 tablespoon fresh lemon juice
2 tablespoons capers (rinsed in water)
salt and pepper to taste

How to cook:

Make sure to zest the lemons before freeing them of their juices. It will just make the process easier. Combine marinade ingredients in a small bowl and set aside.
Trim lamb leg of excess fat. Unroll roast and apply some of the marinade inside. Roll back up, tie roast with twine, and apply marinade to the surface. Place into a baking dish, cover with plastic wrap and marinate for 4-8 hours in the refrigerator.
Preheat grill for medium heat. If using a charcoal unit, set it up for indirect cooking as shown above.
Remove lamb leg from refrigerator. Let stand for 30 minutes at room temperature Thread roast lengthwise onto the rotisserie skewer (follow manufacturer’s recommendations). Center and secure tightly with the rotisserie forks.
Season lamb with 1 1/2 teaspoons of salt right before placing it on the grill.
Cook for 1 1/2-2 hours, or until it reaches an internal temperature of 145 degrees F. in the thickest part of the meat.
Once cooked, use heat resistant gloves to carefully remove the lamb roast from the grill with the fork and rod still intact. Place onto a clean cutting board and tent with aluminum foil. Let the lamb rest for 10-15 minutes.
While the meat is resting, it is time to prepare the caper dressing. Heat olive oil in a medium pan. Add shallots and cook over medium meat until translucent (2 minutes). Turn up the heat to high and add wine, and stir through. Add broth, lemon juice rinsed capers, and salt and pepper to taste. Remove from heat and keep warm.
Remove forks from the roast and cut away kitchen twine. Slice into 1/2” thick slices. Arrange on a platter, top with warm caper sauce, and serve.

Notes: The Best Rotisserie Lamb Recipe, The Best Leg of Lamb recipe. Cook this mouth watering lamb over charcoal or wood coals to Duration: 6:06

Rotisserie Leg of Lamb with Chimichurri

Rotisserie Leg of Lamb with Chimichurri to feed the whole family!
Provided by: Derek Wolf
Total time: 405 minutes
Cook time: 150 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: South American
Number of ingredients: 13

Ingredients:

Nutrition:

How to cook:

In a blender, add all the ingredients for the marinade. Blend until smooth. Score the outside fat cap of the leg of lamb, then add to a food safe bin and pour the marinade over top. Place in the fridge for at least 4 hours but ideally overnight.
Next day, pull your lamb out of the marinade and discard excess marinade. Place the leg of lamb onto the rotisserie spike and secure. Set aside until ready to use.
Preheat a two zone indirect medium high heat fire (around 350-375F). Make so that the rotisserie cooks on the cool side of the grill or pit.
Add your leg of lamb onto the rotisserie and cook until it reaches 130-135F internal (around 2.5-3.5 hours). Make sure to maintain consistent heat, and spritz with water as needed to cool any burning spots. Once the lamb has hit temperature, pull off and let rest for 20-25 minutes.
In a bowl, mix together all the ingredients for the OTFC Chimichurri and let sit for 10 minutes to marinate.
Slice up your leg of lamb, top with the chimichurri and enjoy!

Notes: Rotisserie Boneless Leg of Lamb With Lemon, Rosemary, & Garlic, Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright,