Herb and Red Wine Rotisserie Leg of Lamb

A leg of lamb on a spit
cookedphotos / Getty Images
Prep: 25 mins
Cook: 3 hrs
Total: 3 hrs 25 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
1172 Calories
79g Fat
5g Carbs
102g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps to Make It

  1. Cutaway any excess fat from lamb leg. Rise and pat dry.

  2. Add the marinade ingredients in a food processor and process until well combined.

  3. Remove 60 milliliters (1/4 cup) and set aside.

  4. 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.

  5. 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.

  6. 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.

  7. Place a drip pan on the grill and add several cups of water. This will prevent drippings from causing flare-ups.

  8. Place the rotisserie spit into the motor. Turn the motor on, making sure the lamb is properly centered, balanced, and able to turn freely.

  9. 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.

  10. Grill lamb leg for about 20 to 30 minutes per pound. Baste frequently, alternating between the beef stock and the reserved marinade.

  11. 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.

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