Rotisserie Boneless Leg Of Lamb Recipes

GREEK STYLE ROTISSERIE BONELESS LEG OF LAMB

Steps:

• Open leg of lamb to expose the"boned" side.
• Dry leg with paper towel.
• Brush entire leg with olive oil.
• Rub Cavender's® into entire surface of leg.
• Rub garlic into the exposed surface of the boneless leg.
• Strip rosemary sprigs and spread leaves along exposed surface of boneless leg.
• Layer exposed half with feta cheese.
• Pat cheese into surface of the leg.
• Sprinkle with lemon juice.
• Roll leg like a jelly roll and tie with cooking string.
• Sprinkle any remaining Cavender's over the leg.
• Put on a rotisserie and cook until meat reaches 135 degrees, or about 75 minutes. (Or roast at 350 degrees until temp is 135 and let rest 15 minutes.).
• Let rest for 15 minutes.
• Serve with whatever you like. A nice risotto works well, as well as fresh steamed veggies.
• Juices make a wonderful gravy.

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.

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.