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Try this Rotisserie Boneless Leg of Lamb recipe for your holiday meal or Sunday supper. You won’t be disappointed and neither will your guests! The rotisserie evenly roasts and bastes large cuts of meat to tender and juicy perfection.

Cooking an expensive cut of lamb can be 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. And the best part is, it is so easy. 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 boneless cut is much easier to slice and serve than the bone-in version and cooks more evenly. Our grocery carries boneless leg of lamb, but you can also ask the butcher to remove the bone and tie it for you as well. Removing the bone allows for a more evenly shaped roast and avoids the situation where the lamb is very rare on the thick end and well done on the smaller end. De-boning the lamb makes it perfect for the rotisserie!

The Earthy, rich taste of lamb pairs well with simple combinations of seasoning. A rub of garlic, rosemary, salt, and pepper is all that’s needed to achieve perfection.

The leftovers were great for sandwiches, sliced thin with a dollop of tzatziki sauce, tomatoes and sweet onions on our homemade flatbread. Leftovers are also perfect sliced thin as a topping for salad, along with crumbled feta, Greek Kalamata olives, and a quick lemon vinaigrette.

Try this Rotisserie Leg of Lamb recipe for your next holiday meal or Sunday supper. You won’t be disappointed and neither will your guests!

Rotisserie Boneless Leg of Lamb with Rosemary & Garlic

Author Kitchen Dreaming

Try this Rotisserie Leg of Lamb recipe for your holiday meal or Sunday supper. You won’t be disappointed and neither will your guests! The rotisserie evenly roasts and bastes large cuts of meat to tender and juicy perfection.

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:
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.
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.