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.
- 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
Cutaway any excess fat from lamb leg. Rise and pat dry.
Combine marinade ingredients in a food processor.
Remove 1/4 cup/60 mL and set aside.
Apply remaining marinade liberally onto lamb leg.
Place into a deep dish, cover and refrigerate for 1 to 2 hours.
Meanwhile, prepare to baste. You can use some of this mixture to inject directly into the lamb before cooking.
Preheat grill for medium heat. This is best done with a drip pan underneath the lamb to prevent drippings from causing a flare-up.
Putting a bone-in leg of lamb on a rotisserie skewer 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 rod. Secure with the rotisserie forks tightly. It might be necessary to tie the leg with kitchen twine (see rotisserie cooking for more information).
Place the leg of lamb on the grill, making sure it is properly centered and able to turn freely.
Place a drip pan under and add several cups of water to the pan.
Keep the grill on medium to medium-high heat. 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.
Grill lamb leg for about 20 to 30 minutes per pound.
Check the temperature 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 heat and tent with aluminum foil for 10 to 12 minutes.
Carve and serve.