{"product_id":"rotisserie-leg-of-lamb-provencal","title":"Rotisserie Leg of Lamb Provencal","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eHerb Rub\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e3 tablespoons herbes de Provence\u003c\/li\u003e\n  \u003cli\u003e6 cloves garlic, minced to a paste\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons flaky sea salt\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003eZest of 1 lemon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eLamb\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 leg of lamb, approximately 2-2.5kg, butterflied (ask your butcher)\u003c\/li\u003e\n  \u003cli\u003eKitchen twine for tying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTo Serve\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRoasted vegetables of your choice\u003c\/li\u003e\n  \u003cli\u003eFresh mint sauce or redcurrant jelly\u003c\/li\u003e\n  \u003cli\u003eLemon wedges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix the herbes de Provence, garlic paste, olive oil, salt, pepper, and lemon zest into a thick paste.\u003c\/li\u003e\n  \u003cli\u003eLay 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.\u003c\/li\u003e\n  \u003cli\u003eThread the tied lamb onto the rotisserie spit, securing firmly with the spit forks. The lamb should be well-balanced to rotate smoothly.\u003c\/li\u003e\n  \u003cli\u003eSet 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.\u003c\/li\u003e\n  \u003cli\u003eMount the spit and start the rotisserie motor. Close the lid and cook for approximately 1 hour 30 minutes to 2 hours.\u003c\/li\u003e\n  \u003cli\u003eFor 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.\u003c\/li\u003e\n  \u003cli\u003eRest the lamb, still on the spit or transferred to a board, under a loose tent of foil for 15-20 minutes before carving.\u003c\/li\u003e\n  \u003cli\u003eRemove the twine and carve against the grain into thin slices. Serve with roasted vegetables and your preferred accompaniments.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545890398592,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/rotisserie-leg-of-lamb-provencal-3630526.jpg?v=1775134451","url":"https:\/\/kitcheninthegarden.co.uk\/products\/rotisserie-leg-of-lamb-provencal","provider":"Kitchen In The Garden","version":"1.0","type":"link"}