Rotisserie Leg of Lamb

We wuz cheated. This past spring, the Greek-Orthodox Easter came early and it was celebrated on April 8th. In Canada, that's quite early and it meant two things....do the whole lamb on a spit while enduring the bitter spring cold or stay indoors and roast a leg of lamb in oven. Logic prevailed and we went the indoor route.

However, somehow this Greek Easter/Spring right of passage of doing the lamb on the spit left many Greeks unfulfilled. I had been waiting for this moment and with my holidays to Greece fastly approaching, it was time for a lamb on a spit!

I used a boneless leg of lamb. You can buy a leg with the bone and trim and bone it yourself or (I recommend) ask the butcher to bone it for you.

How did it turn out? I think this is a case of a picture accurately relating the result...succulent, flaky lamb meat that melted in your mouth!

Rotisserie Leg of Lamb

1 leg of lamb, boned
1 onion, grated
olive oil
1 spring of fresh rosemary, 2 Tbsp of fresh thyme, 2 Tbsp of fresh oregano
4 cloves of garlic, cut into slivers + 2 cloves of garlic, minced
1 lemon, juiced
coarse sea salt and fresh cracked black pepper

1. Bone your leg of lamb. Click here for diagram and instructions.
2. Stab some holes into and around the exterior of the leg. Insert the slivers of garlic into the holes.
3. Generously season your leg with coarse sea salt and black pepper. Secure your leg to the rotisserie and place on your grill. Place a tray under the rotisserie with water to catch drippings and moderate the heat.
4. Secure the leg onto your rotisserie. Your grill should have a reading of 300-325 F.
5. Roast on the rotisserie for 2 -2 1/2 hours for a medium doneness. Remove leg and allow it to rest for 15 minutes before cutting. Cut into slices and squeeze some lemon juice and garnish with dry oregano.
   

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