Adapted from Bull BBQ with permission.
Rotisserie Boneless Leg of Lamb with Lemon, Mint and Garlic
Rotisserie Boneless Leg of Lamb with Lemon, Mint and Garlic
Four ingredients. One seriously impressive centrepiece. This boneless leg of lamb is proof that you don't need a long shopping list to cook something memorable — you just need good lamb and a bit of patience while the rotisserie does its thing. The lemon zest, fresh mint, and garlic work their way into every slice, giving you bright, clean flavours that are just right for a spring gathering around the grill.
Ingredients
- 1 boneless leg of lamb (approximately 1.5–2kg), butterflied and tied
- Zest of 2 lemons, finely chopped
- A good handful of fresh mint leaves, finely chopped
- 4 cloves of garlic, finely minced
- Flaky sea salt and freshly ground black pepper
- A little olive oil to help the rub stick
Method
- Take your lamb out of the fridge at least 45 minutes before cooking — you want it at room temperature before it goes on the rotisserie.
- Mix together the chopped lemon zest, fresh mint, and minced garlic with a drizzle of olive oil and a generous pinch of flaky sea salt and black pepper to make a loose paste.
- Unroll the lamb, spread the herb paste all over the inside surface, then re-roll tightly and tie securely with butcher's string at regular intervals. This keeps everything together as it spins.
- Thread the lamb onto your rotisserie spit, making sure it's centred and balanced so it rotates evenly. Secure the forks firmly — a wobbling joint is a pain to deal with mid-cook.
- Set up your grill for indirect heat at around 180–200°C. Place a drip tray underneath the lamb to catch the juices (they're worth saving for a quick sauce).
- Cook on the rotisserie for approximately 1 hour 15 minutes to 1 hour 45 minutes, depending on the size of your joint and how you like it done. Start checking the internal temperature from around the 1-hour mark.
- For medium (a touch of pink), aim for 65–68°C at the thickest part. For well done, take it to 75°C throughout. Remove from the spit and rest loosely tented with foil for at least 15 minutes before carving — this is not optional, it makes a real difference to the juiciness.
- Carve across the grain into thick slices and serve with the resting juices spooned over the top.
Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.
Cedar Tip
Unlike pork or chicken, a boneless leg of lamb is a whole muscle cut, so you have some flexibility on doneness — a blush of pink at 65–68°C is perfectly safe and absolutely delicious. If you prefer it cooked through, take it to 75°C. Either way, use an instant-read thermometer and check the thickest part of the joint away from the spit rod. A Thermapen is our go-to — be a pro, get a Thermapen.
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