Roasted Boneless Leg of Lamb

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This boneless leg of 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.

Roasted boneless leg of lamb can seem a little daunting if you have never tried it before.  The rotisserie evenly roasts and bastes large cuts of meat to tender and juicy perfection.  It’s so easy you don’t even need a roasting pan! 

Just load the spit and let the rotisserie do the rest! I used my tabletop rotisserie but you can achieve these same results from your grill rotisserie as well. I’ve included instructions for both versions. This is my favorite lamb recipe!

This boneless lamb is much easier to slice and serve than the bone-in version and cooks more evenly. If you cannot find boneless leg of lam, ask the butcher to remove the bone and tie it for you. Removing the bone allows for even cooking end to end.

How long to cook leg of lamb on a rotisserie?

On average, boneless rotisserie lamb needs about 13-15 minutes per pound for medium-rare or about 15-18 minutes per pound for medium.

Use the above cooking time as a guide. For the most accurate temperatures,  use a digital kitchen thermometer or another meat thermometer to measure the internal temperature of the meat. The thermometer should register 125 degrees F for medium-rare, 130 degrees F for medium, or 145 degrees F for well-done.

Allow the meat to rest for 15 to 20 minutes before slicing.

The rich, earthy flavor of lamb pairs well with the simple combination of seasoning. A marinade of lemon, garlic, rosemary, salt, and pepper is all that’s needed to achieve perfection.

Leftovers are great for sandwiches! Slice thinly and top with a dollop of tzatziki sauce, tomatoes, cucumbers, sweet onions and crumbled feta on grilled flatbread. Another great use is as a topping for salad topped with crumbled feta, Greek kalamata olives, and lemon vinaigrette.

What Ingredients are in Greek Leg of Lamb?

How Do I prepare Boneless Leg of Lamb on the Rotisserie?

1. In a small bowl, whisk together the marinade ingredients.
2. 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 the lamb from marinade and roll as tightly as possible and tie securely with butcher’s twine or rotisserie bands. This ensures the lamb cook evenly and hold its shape while roasting.
3. Cooking the lamb:
   1.  For the Grill (See below for rotisserie instructions):
      1. 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.
      2. 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. Place on the grill, cover grill, and cook at medium temperature.
   2. For the Electric Rotisserie:
      1. Position lamb onto the rotisserie spits through the center of the meat. There is no need to preheat the oven.
      2. Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium.
      3. 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. Keep in mind that the internal temperature will continue to rise as the meat rests.
4. Remove roast to a cutting board and allow to rest for 15 to 20 minutes before slicing to your desired thickness.

Print Recipe

5 from 1 vote

Rotisserie Boneless Leg of Lamb with Rosemary-Garlic Marinade

This boneless leg of 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.

Prep Time30 mins

Cook Time1 hr

Resting Time15 mins

Total Time1 hr 30 mins

Course: Dinner

Cuisine: middle eastern

Servings: 10 Servings

Calories: 105kcal

Author: Ronda Eagle | Kitchen Dreaming

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

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 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 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. Place on the grill, cover grill, and cook at medium temperature.
• For the Electric Rotisserie:
• Position lamb onto the rotisserie spits through the center of the meat.
• 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 and allow to rest for 15 to 20 minutes before slicing.

Nutrition

Serving: 6oz | Calories: 105kcal | Carbohydrates: 2g | Protein: 0g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 466mg | Potassium: 37mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0.1% | Vitamin C: 14.6% | Calcium: 0.9% | Iron: 1.3%

Complete the Meal:

Parmesan Ranch Roasted Potatoes

Marinated Feta Cheese Appetizer

Tomato Basil Cucumber Salad

Hummus without Tahini

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This post was last updated on April 5th, 2019