GREEK LAMB ROTISSERIE/GRILL METHODS

Greek Lamb Rotisserie/Grill Methods image

Provided by Rita1652

Categories Lamb/Sheep

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 9

Previous Next

3 -4 lbs leg of lamb, boned and tied
3 to 4 tablespoon lemons, juice and zest of
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
salt and pepper

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.