Lamb Leg Of Lamb On A Rotisserie Recipes

GREEK LAMB ROTISSERIE/GRILL METHODS

Steps:

• Cut excess fat from leg of lamb.
• Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
• Remove from refrigerator to allow it to reach room temperature about 30 minutes.
• Preheat grill.
• Re-roll leg into a roast very tightly and tie.
• Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
• Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
• When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
• Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it's completely done and allow the juices to flow back into the meat.
• Carve the meat, starting from the thick end and work our way down to the shank.
• Alternate cooking Method:.
• Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won't have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

LAMB LEG OF LAMB ON A ROTISSERIE

Steps:

• Wash the lamb under cold water. With a sharp knife, cut slices in the fat all the way around the leg, being careful not to cut into the meat. Pat dry with a paper towel. Roll the leg in the rub or drizzle all around the leg.
• Insert the skewer threw the leg length wise next to the bone. Tie the wider end with cotton string to keep tight on the skewer.
• Cook on low or medium. I did the one pictured on medium for 1 hour and 45 minutes. I like mine medium or a little more done than most people. If you like it rare, I would cook it 1 hour, check the internal temp and go from there.

ROTISSERIE LEG OF LAMB

Steps:

• 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.

ROTISSERIE BONELESS LEG OF LAMB

Steps:

• Remove all silver skin from leg of lamb.
• Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt.
• Form leg of lamb into an even cylinder and tie every 2 inches with butchers' twine.
• Slide spit through center of lamb and clamp both ends with rotisserie forks.
• Place lamb on rotisserie, set to high heat. Add a drip pan under the lamb to catch drippings. Allow to cook for 40 minutes or until internal temperature reaches 130°F.
• Remove from rotisserie and allow to rest for 10 minutes before slicing.