Rotisserie Leg of Lamb
Rotisserie Leg of Lamb is an epic recipe that pairs marinated and roasted lamb with a zesty chimichurri sauce.
Servings: 8 People
Ingredients
Lamb:
- 1 Whole Leg of Lamb
Marinade:
- 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
OTFC Chimichurri:
- ½ cup Parsley chopped
- ¼ cup Red Wine Vinegar
- 4-6 Garlic Cloves minced
- 1 tbsp Red Chili Flakes
- Olive Oil to desired consistency
- Kosher Salt to taste
Instructions
- 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 350-375 degrees F). 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 an internal temperature of 130-135 degrees F (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!
Video
Notes
Easy Minted Potatoes Recipe
Any roast lamb recipe gets even better with some roast potatoes. The fresh mint adds a flavor twist that is the perfect complement to the garlic-infused lamb. Here is a basic recipe. Feel free to make it your own!- Boil 2 lbs of baby potatoes until fork-tender (15-20 minutes).
- In a small saucepan, melt 2 tbsp of butter over medium heat. Add 1 tbsp olive oil, 2 cloves minced garlic, and 3 tbsp chopped fresh mint. Cook for 1-2 minutes to infuse the flavors.
- Drain the boiled potatoes and place them in a bowl.
- Pour the mint-infused butter mixture over the potatoes, tossing gently for an even coat. Season generously with salt and black pepper.
Nutrition
Calories: 297kcal | Carbohydrates: 7g | Protein: 38g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 114mg | Sodium: 133mg | Potassium: 649mg | Fiber: 2g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 4mg