Herb and Red Wine Rotisserie Leg of Lamb
This leg of lamb is marinated in a delicious wine and herb mixture, placed on a rotisserie and basted throughout the cooking process. It's a perfect dish for the holidays and any large party.
Herb and Red Wine Rotisserie Leg of Lamb
Rated 5.0 stars by 1 users
Category
Lamb
Servings
6-8
Prep Time
25 minutes
Cook Time
3 hours
This leg of lamb is marinated in a delicious wine and herb mixture, placed on a rotisserie and basted throughout the cooking process. It's a perfect dish for the holidays and any large party.
Tips for success: Keep the grill on medium (350 F to 375 F) to medium-high (400 F to 475 F) heat. The water in the pan should not boil.
AuthorSpinfire Chef
Ingredients
5-8 lbs bone-in leg of lamb
3/4 cup coarsely chopped fresh mint leaves
120 milliliters (1/2 cup) olive oil
80 milliliters (1/3 cup) vegetable stock, optional
1 large shallot, coarsely chopped
60 milliliters (1/4 cup) dry red wine
3 tablespoons freshly squeezed lemon juice
3 tablespoons finely chopped fresh rosemary
5 large fresh sage leaves, coarsely chopped
4 cloves garlic cloves, coarsely chopped
2 teaspoons Worcestershire sauce
2 teaspoons salt
2 teaspoons brown sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper, optional
240 milliliters (1 cup) beef stock, or vegetable stock
For the Additional Basting Liquid:
Directions
Cutaway any excess fat from lamb leg. Rise and pat dry.
Add the marinade ingredients in a food processor and process until well combined.
Remove 60 milliliters (1/4 cup) and set aside.
Place the lamb in a deep dish and apply the remaining marinade liberally all over the meat. You can inject the meat with some of the marinade, too, if desired. Cover and refrigerate for 1 to 2 hours.
Putting a bone-in leg of lamb on a rotisserie spit can be a little challenging. A long thin knife or large metal skewer can be used to make a hole by starting at the bone end and working it through the thickest part of the leg. It is important to try to find the center to balance the leg of lamb on the rotisserie spit.
Secure with the rotisserie tightly on both ends with the meat forks. It might be necessary to secure the leg with kitchen twine
Place a drip pan on the grill and add several cups of water. This will prevent drippings from causing flare-ups.
Heat the grill to medium (350 F to 375 F). The heat may rise above medium during cooking, but should not exceed medium-high (400 F to 475 F) heat.
Grill lamb leg for about 20 to 30 minutes per pound. Baste frequently, alternating between the beef stock and the reserved marinade.
Check for doneness by inserting a thermometer in the thickest part of the meat, avoiding the bone. Once the lamb has reached an internal temperature above 145 F/65 C (or higher if desired), remove from the heat, tent with foil, and rest for 10 to 12 minutes before serving.