Rotisserie Leg of Lamb

Rotisserie Leg of Lamb cooked to perfection on a Big Green Egg. What could be better?

In this recipe, we've kept it tradiional using rosemary and garlic. We'd urge you to try studding your lamb with anchovies; this gives a lovely saltiness.

We served this with Minty Peas and Pancetta, and Marry Me Butterbeans.

BBQ Temperature

Ingredients

  • 1 leg of lamb
  • few sprigs of rosemary
  • few cloves of garlic
  • 1 tin anchovy fillets, optional
  • oil, to baste

Equipment

Method

  1. Set up your Egg for a direct cook at 180°C, ready to use your rotisserie.
  2. Brush your lamb with a bit of oil, season with salt and pepper and stud with rosemary, garlic and anchovies, optional.
  3. Place your lamb onto  your spit and try and position it so it is weighted as evenly as possible.
  4. Make sure the thumb screws are securely tightened on the spit forks, you don’t want your spit spinning and your lamb hanging.
  5. Remove you lamb from the rotisserie when the internal temp is about 5°c below, where you want it to be.
  6. We like to serve lamb medium-rare (57°C) so we will remove the lamb when it is 52°C.
  7. Try to rest your lamb for at least 15 minutes before carving. Wrap it in good quality foil.
  8. We served with two sides: Minty Peas and Pancetta and Marry Me Butter Beans (link to recipes in the intro).  You could also serve as part of a traditional roast dinner.