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
Nutritional Guidelines (per serving)
1191 Calories
81g Fat
6g Carbs
102g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 1191
% Daily Value*
Total Fat 81g 104%
Saturated Fat 30g 148%
Cholesterol 369mg 123%
Sodium 1096mg 48%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 102g
Vitamin C 3mg 17%
Calcium 75mg 6%
Iron 9mg 49%
Potassium 1359mg 29%
*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.

Ingredients

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

For the Marinade:

  • 120 milliliters (1/2 cup) olive oil

  • 80 milliliters (1/3 cup) vegetable stock, optional

  • 3/4 cup coarsely chopped fresh mint leaves

  • 60 milliliters (1/4 cup) dry red wine

  • 3 tablespoons freshly squeezed lemon juice

  • 3 tablespoons coarsely chopped fresh rosemary

  • 1 large shallot, coarsely chopped

  • 5 large fresh sage leaves, coarsely chopped

  • 4 cloves garlic cloves, coarsely chopped

  • 10 milliliters (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 Basting:

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

  • 60 milliliters (1/4 cup) marinade

  • Salt and freshly ground black pepper, to taste

Steps to Make It

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

  2. Combine marinade ingredients in a food processor.

  3. Remove 1/4 cup/60 mL and set aside.

  4. Apply remaining marinade liberally onto lamb leg.

  5. Place into a deep dish, cover and refrigerate for 1 to 2 hours. 

  6. Meanwhile, prepare to baste. You can use some of this mixture to inject directly into the lamb before cooking.

  7. Preheat grill for medium heat. This is best done with a drip pan underneath the lamb to prevent drippings from causing a flare-up.

  8. 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).

  9. Place the leg of lamb on the grill, making sure it is properly centered and able to turn freely.

  10. Place a drip pan under and add several cups of water to the pan.

  11. 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.

  12. Grill lamb leg for about 20 to 30 minutes per pound.

  13. 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. 

  14. Carve and serve.

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