Rotisserie Leg of Lamb with Cherry Compote

Few things announce a proper weekend feast quite like a whole leg of lamb turning slowly on the rotisserie, skin crackling and juices sizzling as it spins. This recipe pairs the rich, slightly gamey depth of lamb with a sweet-sharp cherry compote — the kind of combination that sounds fancy but is genuinely straightforward once your rotisserie is up and running. Get the lamb on early, pour yourself something cold, and let the barbecue do the work.

Ingredients

For the lamb

• 1 whole leg of lamb, bone-in (approximately 2–2.5kg)
• 4 cloves garlic, thinly sliced
• 2 tbsp (30ml) olive oil
• 2 tsp flaky sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried rosemary (or 2 tsp fresh, finely chopped)
• 1 tsp dried thyme

For the cherry compote

• 400g fresh or frozen dark cherries, stoned (or 1 x 400g tin of cherries in juice, drained)
• 2 tbsp (30ml) light soft brown sugar
• 1 tbsp (15ml) red wine vinegar
• 1 small shallot, finely diced
• 1 tsp fresh thyme leaves
• Pinch of salt

Method

1. Remove the lamb from the fridge at least 45 minutes before cooking to take the chill off. Pat it dry with kitchen paper — a dry surface means better browning on the rotisserie.
2. Using a small sharp knife, make about 12–15 small incisions all over the lamb. Push a thin slice of garlic into each cut.
3. Mix together the olive oil, salt, pepper, smoked paprika, rosemary, and thyme to form a rough paste. Rub this all over the leg, getting into all the folds and crevices.
4. Thread the lamb carefully onto your rotisserie spit, doing your best to balance the weight evenly — an uneven load will strain the motor and give you uneven cooking. Secure firmly with the forks.
5. Set up your barbecue for indirect heat with the rotisserie running. Aim for a hood/dome temperature of around 180–190°C. Place a drip tray beneath the lamb to catch the juices (and to prevent flare-ups).
6. Cook the lamb for approximately 1 hour 15 minutes to 1 hour 45 minutes for a 2–2.5kg leg, depending on how you like it. Use an instant-read thermometer to check the internal temperature at the thickest part, away from the bone: 60°C for medium-rare, 65–70°C for medium, 75°C for well done.
7. While the lamb cooks, make the cherry compote. Combine the cherries, brown sugar, red wine vinegar, shallot, and thyme in a small saucepan over a medium heat on your hob. Stir and bring to a gentle simmer. Cook for 15–20 minutes, stirring occasionally, until the cherries have broken down and the sauce has thickened to a loose jam consistency. Season with a pinch of salt and set aside. It will thicken further as it cools.
8. When the lamb hits your target temperature, carefully remove it from the spit and transfer to a board. Cover loosely with a sheet of aluminium foil and rest for 15–20 minutes. Don't skip this — resting lets the juices redistribute and makes carving much easier.
9. Carve the lamb and serve with the cherry compote alongside. Any resting juices on the board are liquid gold — spoon them over the carved meat.

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