Rotisserie Leg of Lamb Provencal

A butterflied leg of lamb rubbed with herbes de Provence, garlic, and olive oil, then tied and mounted on the rotisserie. As it turns, the herb crust develops a gorgeous golden colour while the inside stays pink and tender. This is Sunday roast territory, taken outdoors - and the results are genuinely spectacular.

Ingredients

Herb Rub

• 3 tablespoons herbes de Provence
• 6 cloves garlic, minced to a paste
• 3 tablespoons olive oil
• 2 teaspoons flaky sea salt
• 1 teaspoon freshly ground black pepper
• Zest of 1 lemon

Lamb

• 1 leg of lamb, approximately 2-2.5kg, butterflied (ask your butcher)
• Kitchen twine for tying

To Serve

• Roasted vegetables of your choice
• Fresh mint sauce or redcurrant jelly
• Lemon wedges

Method

1. Mix the herbes de Provence, garlic paste, olive oil, salt, pepper, and lemon zest into a thick paste.
2. Lay the butterflied lamb flat on a board, skin-side down. Spread half the herb paste over the exposed meat. Roll the lamb up tightly and tie at 3cm intervals with kitchen twine. Rub the remaining herb paste over the outside.
3. Thread the tied lamb onto the rotisserie spit, securing firmly with the spit forks. The lamb should be well-balanced to rotate smoothly.
4. Set up your grill for indirect heat with the outer burners on medium. Preheat to 180°C with the lid closed. Place a drip tray beneath the spit.
5. Mount the spit and start the rotisserie motor. Close the lid and cook for approximately 1 hour 30 minutes to 2 hours.
6. For pink lamb (as you'd want for a whole leg), aim for 55-60°C internal temperature for medium-rare, or 65°C for medium. Check with an instant-read thermometer in the thickest part. Note: because this is a rolled joint with the surface folded inside, cook to at least 63°C to ensure any surface bacteria are killed.
7. Rest the lamb, still on the spit or transferred to a board, under a loose tent of foil for 15-20 minutes before carving.
8. Remove the twine and carve against the grain into thin slices. Serve with roasted vegetables and your preferred accompaniments.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.