Rotisserie Boneless Leg Of Lamb Recipes
GREEK LAMB ROTISSERIE/GRILL METHODS
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
Provided by Rita1652
Categories Lamb/Sheep
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 273.1, Fat 19.8, SaturatedFat 7.2, Cholesterol 76, Sodium 65.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 21.2
GREEK STYLE ROTISSERIE BONELESS LEG OF LAMB
I love Greek style roasted meat, and I think lamb is the perfect roasting meat. I combined the two styles and came up with this recipe. It's juicy, flavorful, succulent, and unlike anything I've seen anywhere else. It goes especially good with a savory risotto and a dry red wine.
Provided by graftonr
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 646.8, Fat 49.7, SaturatedFat 20.7, Cholesterol 173.2, Sodium 337.9, Carbohydrate 4.9, Fiber 2.3, Sugar 1, Protein 43.8
ROTISSERIE BONELESS LEG OF LAMB
This rotisserie boneless leg of lamb is a juicy and delicious meal.
Provided by Matthew Eads
Categories Entree Main Course
Time 1h5m
Number Of Ingredients 3
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.
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- In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest.
- Place lamb in a large resealable plastic bag. Pour in all except 1/4 cup of the marinade, reserving for later use. Seal the bag and toss to thoroughly coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into tight cylinder and tie securely with butcher's twine.
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- 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.
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