Lamb Leg Of Lamb On A Rotisserie Recipes
ROTISSERIE BONELESS LEG OF LAMB
This rotisserie boneless leg of lamb is a juicy and delicious meal.
Provided by Matthew Eads
Categories Entree Main Course
Time 1h5m
Number Of Ingredients 3
Steps:
- Remove all silver skin from leg of lamb.
- Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt.
- Form leg of lamb into an even cylinder and tie every 2 inches with butchers' twine.
- Slide spit through center of lamb and clamp both ends with rotisserie forks.
- Place lamb on rotisserie, set to high heat. Add a drip pan under the lamb to catch drippings. Allow to cook for 40 minutes or until internal temperature reaches 130°F.
- Remove from rotisserie and allow to rest for 10 minutes before slicing.
LAMB LEG OF LAMB ON A ROTISSERIE
Bought a lamb awhile back, thought of trying this and it turned out and tasted great.It is easier to do the lamb than a chicken.
Provided by Timothy H.
Categories Lamb/Sheep
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the lamb under cold water. With a sharp knife, cut slices in the fat all the way around the leg, being careful not to cut into the meat. Pat dry with a paper towel. Roll the leg in the rub or drizzle all around the leg.
- Insert the skewer threw the leg length wise next to the bone. Tie the wider end with cotton string to keep tight on the skewer.
- Cook on low or medium. I did the one pictured on medium for 1 hour and 45 minutes. I like mine medium or a little more done than most people. If you like it rare, I would cook it 1 hour, check the internal temp and go from there.
Nutrition Facts : Calories 3.7, Fat 0.1, Sodium 1.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.2
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