Harissa Lamb on the Rotisserie

There's something almost hypnotic about a leg of lamb turning slowly on the rotisserie — the fat basting itself, the outside crisping up beautifully, the smell drifting across the garden. This harissa-spiced version takes that already-brilliant technique and gives it a North African kick. The harissa marinade works into every crevice, and by the time it's done, you've got lamb with a deeply spiced, slightly charred crust and wonderfully juicy meat inside. It's a proper centrepiece for a summer gathering — and honestly, it does most of the work itself while you enjoy the garden.

Ingredients

• 1 whole leg of lamb, approximately 2–2.5kg, bone-in
• 4 tbsp harissa paste (rose harissa works beautifully here)
• 4 cloves of garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp fine salt
• ½ tsp freshly ground black pepper
• A small bunch of fresh coriander, to serve
• Lemon wedges, to serve

Method

1. Mix together the harissa paste, minced garlic, olive oil, lemon juice, cumin, smoked paprika, ground coriander, salt and black pepper in a bowl to form a marinade.
2. Pat the leg of lamb dry with kitchen paper. Using a sharp knife, score the surface all over in a crosshatch pattern — about 1cm deep. This gives the marinade somewhere to go and helps the flavour penetrate right into the meat.
3. Rub the marinade generously all over the lamb, working it into the scores. Place in a large dish, cover with cling film and refrigerate for at least 4 hours, or overnight for the best results. Take the lamb out of the fridge 30–45 minutes before cooking to take the chill off.
4. Set up your rotisserie for indirect heat at around 180–190°C. Thread the leg of lamb carefully onto the rotisserie spit, making sure it's balanced as evenly as possible — an unbalanced joint will strain the motor and cook unevenly. Secure firmly with the rotisserie forks.
5. Set the rotisserie spinning and cook for approximately 1 hour 30 minutes to 2 hours for a 2–2.5kg leg, depending on your preferred doneness. Lamb can be served with a little blush (around 60–65°C for medium) or cooked through to 70–75°C if you prefer well done.
6. Use an instant-read thermometer to check the temperature in the thickest part of the meat, away from the bone. Once it hits your target temperature, stop the rotisserie and carefully remove the spit using heat-resistant gloves.
7. Transfer the lamb to a board and rest, loosely covered with aluminium foil, for at least 15–20 minutes. Don't skip this — it makes a real difference to how juicy the meat is when you carve it.
8. Carve and serve scattered with fresh coriander, with lemon wedges on the side. Flatbreads, a cooling yoghurt dip and a simple salad are the perfect accompaniments.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.