Herb and Red Wine Rotisserie Leg of Lamb Recipe

Name: Herb and Red Wine Rotisserie Leg of Lamb
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 8
Ingredients: 1 5 to 7 lb./2 to 3 kg. leg of lamb (bone-in); For the Marinade:; 1/2 cup/120 mL olive oil; 1/3 cup/80 mL beef stock (vegetable stock optional); 3/4 cup/180 mL mint leaves (fresh); 1/4 cup/60 mL wine (dry red); 1 lemon (juice); 3 tbsp./45 mL rosemary (fresh); 1 shallot (large roughly chopped); 5 sage (large leaves); 4 garlic cloves (peeled and roughly chopped); 2 tsp./10 mL Worcestershire sauce; 2 tsp./10 mL salt; 2 tsp./10 mL sugar (brown); 1 tsp./5 mL black pepper; 1/2 tsp./2.5 mL coriander (powder); 1/2 tsp./2.5 mL allspice; 1/2 tsp./2.5 mL cayenne pepper (use less or omit if preferred); For the Baste:; 1 cup/240 mL beef stock (vegetable stock optional); 1/4 cup/60 mL marinade mixture; Garnish: salt and black pepper

Prep: 25 mins

Cook: 3 hrs

Total: 3 hrs 25 mins

Servings: 6 to 8 servings

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This leg of lamb is marinated in a delicious wine and herb mixture, placed on a rotisserie and basted throughout the cooking process. It's a perfect dish for the holidays and any large party.

Tips for success: Keep the grill on medium (350 F to 375 F) to medium-high (400 F to 475 F) heat. The water in the pan should not boil. If the grill has a rotisserie burner, you must use that only. However, If the grill doesn't have a rotisserie burner, but has more than two main burners, you must use the burners on either side for indirect grilling.

What You'll Need to Make This Lamb Recipe

A Wireless Meat Thermometer

A Sharp Chef's Knife

An Optimal Rotisserie Attachment

1 (5- to- 7-pound) bone-in leg of lamb

For the Marinade:

3/4 cup coarsely chopped fresh mint leaves
120 milliliters (1/2 cup) olive oil
80 milliliters (1/3 cup) vegetable stock, optional
1 large shallot, coarsely chopped
60 milliliters (1/4 cup) dry red wine
3 tablespoons freshly squeezed lemon juice
3 tablespoons finely chopped fresh rosemary
5 large fresh sage leaves, coarsely chopped
4 cloves garlic cloves, coarsely chopped
2 teaspoons Worcestershire sauce
2 teaspoons salt
2 teaspoons brown sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper, optional

For the Additional Basting Liquid:

240 milliliters (1 cup) beef stock, or vegetable stock

Cutaway any excess fat from lamb leg. Rise and pat dry.
Add the marinade ingredients in a food processor and process until well combined.
Remove 60 milliliters (1/4 cup) and set aside.
Place the lamb in a deep dish and apply the remaining marinade liberally all over the meat. You can inject the meat with some of the marinade, too, if desired. Cover and refrigerate for 1 to 2 hours.
Putting a bone-in leg of lamb on a rotisserie spit can be a little challenging. A long thin knife or large metal skewer can be used to make a hole by starting at the bone end and working it through the thickest part of the leg. It is important to try to find the center to balance the leg of lamb on the rotisserie spit.
Secure with the rotisserie tightly on both ends with the meat forks. It might be necessary to secure the leg with kitchen twine (see rotisserie cooking for more information), too.
Place a drip pan on the grill and add several cups of water. This will prevent drippings from causing flare-ups.
Place the rotisserie spit into the motor. Turn the motor on, making sure the lamb is properly centered, balanced, and able to turn freely.
If your grill has a rotisserie burner, use that. If not, use one burner for indirect grilling. Heat the grill to medium (350 F to 375 F). The heat may rise above medium during cooking, but should not exceed medium-high (400 F to 475 F) heat.
Grill lamb leg for about 20 to 30 minutes per pound. Baste frequently, alternating between the beef stock and the reserved marinade.
Check for doneness by inserting a thermometer in the thickest part of the meat, avoiding the bone. Once the lamb has reached an internal temperature above 145 F/65 C (or higher if desired), remove from the heat, tent with foil, and rest for 10 to 12 minutes before serving.

Nutrition Facts (per serving)
1172	Calories
79g	Fat
5g	Carbs
102g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	1172
% Daily Value*
Total Fat 79g	102%
Saturated Fat 29g	146%
Cholesterol 369mg	123%
Sodium 901mg	39%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 102g
Vitamin C 3mg	15%
Calcium 65mg	5%
Iron 9mg	48%
Potassium 1331mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.