Best Greek Lamb Rotisseriegrill Methods Recipes

GREEK MARINATED LEG OF LAMB

Greek Marinated Leg of Lamb image

This is a classic Greek rotisserie leg of lamb with a delicious lemon and herb dressing-a great meal for any occasion or holiday.

Provided by Derrick Riches

Categories Entree Dinner

Time 2h25m

Yield 6

Number Of Ingredients 17

Ingredients

3- to 4-pound leg of lamb (boned and tied)
For the Marinade:
3 tablespoons lemon juice (juice of 1 1/2 lemons)
1 tablespoon lemon zest (zest of 1 lemon)
1/4 cup olive oil
3 cloves garlic (minced)
1/4 cup fresh oregano
1 teaspoon fresh thyme
1 teaspoon onion powder
1 teaspoon black pepper (freshly ground)
For the Herb Dressing:
1/4 cup fresh oregano (lightly chopped)
1 tablespoon lemon juice (juice of 1/2 lemon)
1 teaspoon fresh thyme
1 tablespoon olive oil
1 teaspoon sea salt
Dash of black pepper (freshly ground)

Steps:

Gather the ingredients.
Place lamb leg into a large resealable plastic bag. Make the marinade by combining in a medium bowl 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper and mix well.
Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
Heat the grill to medium or medium-low if your grill runs hot. Remove lamb from the bag and discard the marinade. Thread lamb onto the spit and secure tightly.
Place the spit on the grill and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.
Remove the lamb roast from the grill and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.
Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.
Gather the ingredients.
Place 1/4 cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of freshly ground black pepper into a blender or food processor and pulse until mixed well.
Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.

Nutrition Facts : Calories 890 kcal, Carbohydrate 3 g, Cholesterol 281 mg, Fiber 1 g, Protein 78 g, SaturatedFat 22 g, Sodium 556 mg, Sugar 0 g, Fat 61 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

GREEK STYLE ROTISSERIE BONELESS LEG OF LAMB

Greek Style Rotisserie Boneless Leg of Lamb image

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

Ingredients

4 lbs boneless leg of lamb
1/4 cup good quality extra virgin olive oil
1/2 cup cavender all purpose Greek seasoning
6 sprigs fresh rosemary
1 cup crumbled feta cheese, prefereby mixed with garlic and herbs
3 garlic cloves, minced
lemon juice

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.