You have probably had leg of lamb before. But have you ever had Rotisserie Leg of Lamb with Chimichurri Sauce? More specifically, have you had this rotisserie leg of lamb with chimichurri sauce?
Well, make this recipe and you will never serve leg of lamb any other way again. Believe me. This combination is pretty much impossible to beat.
This recipe starts with a simple yet incredibly flavorful marinade and a whole leg of lamb. The result is fall-off-the-bone tender meat that’s topped off with a bright, tangy, slightly spicy chimichurri sauce.
Leg of Lamb Marinade for Rotisserie Leg of Lamb with Chimichurri Sauce
First, we make the marinade for our rotisserie leg of lamb with chimichurri sauce, because meat is nothing without a great marinade. Our lamb marinade is made with a mixture of light beer, garlic herb seasoning, fresh garlic, lemon juice, shallot, and olive oil which creates incredible flavor and amazingly tender meat.
To make the marinade, simply add all of the ingredients to a blender and process until smooth.
Before marinating, score the outside fat cap of the leg of lamb. Scoring the meat serves a couple of purposes. First, it increases the surface area of the lamb so that more of the meat is exposed to heat for a crispier exterior. Second, it helps the meat absorb flavor from the marinade. Lastly, it helps the leg of lamb keep its shape as it cooks.
Next, we marinate! Place the prepped lamb into a food-safe bin, pour the marinade over the top, and place in the fridge for a minimum of 4 hours, but ideally overnight. The longer it marinates, the more flavorful it will be!
Time to Cook
Now, it’s time to cook our leg of lamb with chimichurri sauce. First, pull the lamb out of the marinade and discard the excess marinade. Next, place the leg of lamb onto a rotisserie spike, secure it, and set it aside.
Preheat a two zone indirect medium high heat fire to around 350º-375ºF. Make sure that it’s prepped so that the rotisserie cooks on the cool side of the grill or pit. Lower and slower means a more tender texture.
Add the leg of lamb onto the rotisserie and cook it for 2.5-3 hours or until the internal temperature is around 130º-135ºF. Spritz the meat occasionally with water to moisten and to cool off any spots that are too hot.
Pull the meat off the grill and allow it to rest for 20-25 minutes before slicing into it to give the moisture and flavor time to settle. Slice into it too soon and all of those delicious juices will seep out!
Over the Fire Cooking Chimichurri
This chimichurri sauce is about to change your life. Chimichurri is a sauce (or sometimes marinade) made using parsley, garlic, olive oil, and red wine vinegar. I made my chimichurri sauce a little bit spicy with the addition of red chili flakes, because sometimes a little extra spice is just necessary.
To make the chimichurri sauce, simply mix all of the ingredients in a bowl. Let the sauce sit for 10 minutes before serving to give the flavors time to really come together. This sauce is a little bit tangy, a little bit spicy, incredibly flavorful, and exactly what rotisserie leg of lamb needs!
Serve Your Rotisserie Leg of Lamb with Chimichurri
And the moment we’ve all been waiting for: serving our rotisserie leg of lamb with chimichurri! Slice up your leg of lamb, top it off with a generous scoop of chimichurri, and dig in!
Rotisserie Leg of Lamb with Chimichurri
Rotisserie Leg of Lamb with Chimichurri to feed the whole family!
- 1 Whole Leg of Lamb
- 12 oz of Light Beer
- 2.5 tbsp Garlic Herb Seasoning
- 6-8 Garlic Cloves
- 3 medium Lemons juiced
- 1 medium Shallot
- 2 tbsp Olive Oil
- ½ cup Parsley chopped
- ¼ cup Red Wine Vinegar
- 4-6 Garlic Cloves minced
- 1 tbsp Red Chili Flakes
- Olive Oil to desired consistency
- Salt to taste
In a blender, add all the ingredients for the marinade. Blend until smooth. Score the outside fat cap of the leg of lamb, then add to a food safe bin and pour the marinade over top. Place in the fridge for at least 4 hours but ideally overnight.
Next day, pull your lamb out of the marinade and discard excess marinade. Place the leg of lamb onto the rotisserie spike and secure. Set aside until ready to use.
Preheat a two zone indirect medium high heat fire (around 350-375F). Make so that the rotisserie cooks on the cool side of the grill or pit.
Add your leg of lamb onto the rotisserie and cook until it reaches 130-135F internal (around 2.5-3.5 hours). Make sure to maintain consistent heat, and spritz with water as needed to cool any burning spots. Once the lamb has hit temperature, pull off and let rest for 20-25 minutes.
In a bowl, mix together all the ingredients for the OTFC Chimichurri and let sit for 10 minutes to marinate.
Slice up your leg of lamb, top with the chimichurri and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!