Juicy boneless Rotisserie Lamb (Rosemary-Garlic Lemon Marinade That Never Lets You Down)

Juicy boneless rotisserie lamb with rosemary, garlic, and lemon—simple marinade, even roasting, and perfect slices every time.

This is the kind of special-occasion roast that feels impressive but cooks with almost no fuss. The rosemary-garlic-lemon marinade brings bold, classic flavor, and the rotisserie method self-bastes as it turns—so you get juicy slices with beautifully even roasting (without babysitting a pan in the oven).

Why this recipe works

• Rotisserie self-basting = juicier meat: Constant rotation helps the lamb roast evenly while naturally basting itself.
• Bright + savory marinade: Lemon, garlic, and rosemary balance the lamb’s rich flavor instead of covering it up.
• Tying the roast improves texture: Rolling and tying creates a uniform thickness so the center and edges finish together.
• Temperature-based doneness is foolproof: Cooking to internal temp (not “just time”) keeps results consistent.

Ingredients & what they do for this Rotisserie Lamb recipe

For the lamb + setup

• 1 butterflied boneless leg of lamb (4–5 lbs), trimmed of excess fat — Butterflied cooks more evenly; trimming excess fat reduces flare-ups and keeps flavors clean.
• Butcher’s twine or rotisserie bands — Holds the lamb in a tight, even cylinder so it rotates smoothly and cooks evenly.
• Disposable foil pan (for grilling) — Catches drippings and helps prevent flare-ups when cooking over coals.
• 1-gallon-size zip-top bag — Makes marinating easy with full surface contact.

For the marinade

• 6 cloves garlic, minced — Deep savory backbone; perfumes the lamb as it roasts.
• 1 tablespoon finely chopped fresh rosemary — Piney, herbal flavor that’s a natural match for lamb.
• 1/2 cup extra-virgin olive oil — Adds flavor, helps the surface brown, and helps prevent the exterior from drying out.
• 1/4 cup fresh lemon juice — Brightens the meat and balances richness.
• 2 teaspoons Kosher salt — Season throughout and helps the lamb retain moisture.
• 1 teaspoon freshly ground black pepper — Adds warmth and bite.
• 1 teaspoon fresh lemon zest — Concentrated citrus aroma that stays noticeable after cooking.

Instructions

1) Make the marinade

1. In a small bowl, whisk [paid link] together all marinade ingredients.

2) Marinate and tie the roast

2. Place lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat. Marinate at room temperature for 1 hour.
3. Remove lamb from marinade. Roll into a tight cylinder and tie securely with butcher’s twine or rotisserie bands (this helps it cook evenly and hold its shape).

3) Cook on the rotisserie (choose your method)

Option A: Grill rotisserie (charcoal)

1. Light one chimney of charcoal. When lit and gray, arrange coals on either side of the grate for indirect heat.
2. Place a foil pan between the coals. Run the rotisserie spit through the center of the lamb and secure with forks. Heat grill to 350°F.
3. Cover and cook until your desired internal temperature is reached.

Option B: Electric rotisserie

1. Position lamb onto the rotisserie spit through the center of the meat.
2. If programmable, set to 350°F (Ronco-style units are pre-set). Place a small pan below to catch drips.
3. Cook until your desired internal temperature is reached.

Doneness guide (use internal temp)

• Medium-rare: 125°F
• Medium: 130°F
• Well-done: 145°F

Timing guide:

• About 13–15 min/lb for medium-rare, 15–18 min/lb for medium (and 18–20 min/lb for well-done on electric).

4) Rest and slice

4. Transfer to a cutting board [paid link] and rest 15–20 minutes before slicing.

Pro tips

• Tie it tighter than you think you should. A uniform “log” cooks more evenly and slices cleaner.
• Use a thermometer early, not late. Start checking before the “per-pound” time is up; every roast is different.
• Plan for carryover cooking. The internal temperature rises while resting—pull it just shy of your final target.
• Do not reuse raw marinade. If you want a sauce, make a separate fresh lemon-herb drizzle.

Recipe variations

1. Greek oregano twist: Add dried oregano and a pinch of coriander to the marinade for a more classic gyro-style profile.
2. Dijon-herb lamb: Whisk [paid link] 1–2 tablespoons Dijon mustard into the marinade for extra punch and a more robust crust.
3. Spicy Mediterranean: Add crushed red pepper flakes or a spoonful of harissa for gentle heat.
4. Garlic-forward: Increase the garlic and add a pinch of onion powder for a deeper savory note.

Serving suggestions (side dishes)

• Roasted parmesan-ranch potatoes or glazed carrots (your current favorites)
• Broccoli-cheese mashed potatoes or garden vegetable rice for an easy, family-friendly plate
• Add a simple Greek salad, warm pita, and tzatziki for a full spread.

New life for leftovers

• Flatbread sandwiches: Thin-sliced lamb and layered with tzatziki, tomatoes, cucumbers, sweet onion, and crumbled feta.
• Big Greek salad upgrade: Pile slices over greens with feta, kalamata olives, and lemon vinaigrette.
• Quick gyro bowls: Rice or couscous, leftover lamb, cucumber-tomato salad, and a spoonful of yogurt sauce.

Storage

• Refrigerator: Store cooked lamb in an airtight container for 3–4 days.
• Freezer: Freeze tightly wrapped portions for best quality; frozen meat stays safe indefinitely when kept frozen (quality is best when used within a few months).
• Reheat gently: Cover and warm in a low oven (or slice and briefly warm in a skillet) to avoid drying it out.

People often ask (FAQs)

What temperature should I cook rotisserie lamb to?
For this recipe: 125°F for medium-rare, 130°F for medium, 145°F for well-done, measured in the center.

How long does it take to cook a boneless leg of lamb on a rotisserie?
Use 13–15 minutes per pound for medium-rare and 15–18 minutes per pound for medium as a guide, then confirm by temperature.

Why do I need to roll and tie the lamb?
A tight, even cylinder helps the roast cook uniformly and keeps it stable on the spit.

Do I have to rest the lamb before slicing?
Yes—rest 15–20 minutes so juices redistribute and slices stay juicy.

Can I prep this ahead?
You can whisk [paid link] the marinade earlier in the day and prep the lamb up to the marinating step; cook when ready, then rest before slicing.

Final thoughts

If you want a centerpiece roast that delivers juicy slices without complicated steps, this rotisserie boneless leg of lamb is the one to save. Pin it now so you have it ready for the next holiday dinner, Sunday supper, or anytime you want “restaurant-level” lamb at home.

Rotisserie Boneless Leg of Lamb with Rosemary-Garlic Marinade

Ronda Eagle | Kitchen Dreaming

Juicy rotisserie boneless leg of lamb with rosemary, garlic, and lemon—simple marinade, even roasting, and perfect slices every time.

5 from 3 votes

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Resting Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine middle eastern

Servings 10 Servings

Calories 105 kcal

Equipment

• Gas or charcoal grill OR
• Electric Rotisserie Small Appliance OR
• Air Fryer with Rotisserie Function
• Large Bowl for Marinade

Ingredients

  

1x2x3x

• 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

For the Marinade:

• 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

Instructions

 

• In a small bowl, whisk [paid link] together the marinade ingredients.
• Place lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into a cylinder as tightly as possible and tie securely with butcher’s twine or rotisserie bands to help the lamb cook evenly and hold its shape while cooking.

Cooking the lamb:

For the Grill (See below for electric rotisserie instructions):

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate.
• Place the foil pan between the two piles of coals. Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Heat the grill to 350 degrees F.

  Place on the grill, cover grill, and cook until your desired internal temperature.
• Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium. Use the times as a guide, for more accurate temperatures use the internal temperature registers 125 degrees F for medium-rare or 130 degrees medium, or 145 degrees F for well-done on an instant-read thermometer inserted into the center of the roast.
• Remove roast to a cutting board [paid link] and allow to rest for 15 to 20 minutes before slicing.

For the Electric Rotisserie:

• Position lamb onto the rotisserie spits through the center of the meat.
• If the temperature setting is programmable, set your rotisserie to 350 degrees F.

  Note: on the Ronco Rotisserie, there is no temperature setting, it's a set constant temperature already programmed for you.

  Place a small pan or aluminum tray below to catch any oily drips.

  For the Ronco, I remove the slatted broiler tray topper and foil line just the bottom broiler pan for easy cleanup.
• Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium. For well done, use about 18-20 minutes per pound as your guide.

  Use the times as a guide, for more accurate temperatures use the internal temperature registers 125 degrees F for medium-rare or 130 degrees medium, or 145 degrees F for well-done on an instant-read thermometer inserted into the center of the roast.
• Remove roast to a cutting board [paid link] and allow to rest for 15 to 20 minutes before slicing.

Nutrition

Serving: 6ozCalories: 105kcalCarbohydrates: 2gProtein: 0gFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 466mgPotassium: 37mgFiber: 0gSugar: 0gVitamin A: 5IUVitamin C: 12mgCalcium: 9mgIron: 0.2mg

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