Rotisserie Leg of Lamb
This rotisserie-cooked boneless leg of lamb, seasoned with rosemary, thyme, lemon juice, Dijon mustard, and garlic is the perfect choice for an Easter meal or springtime BBQ.
For this recipe, we brought in Greg from Ballistic BBQ. He's using the Slow ’N Sear® Kamado and the Slow ’N Sear® Kamado Rotisserie.
Prep Time: 30 minutes
Cook Time: 70 minutes and up, depending on weight
- 3 ½ - 5 ½ pound boneless leg of lamb
- 6 cloves of garlic (finely chopped)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 ½ tablespoons fresh rosemary (chopped)
- 1 ½ tablespoon fresh thyme (chopped)
- 2 tablespoons Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 ¼ teaspoon kosher (or sea) salt
- Fresh ground pepper to taste
PrepCombine the above-listed ingredients in a bowl and mix well; set aside. Truss the boneless leg of lamb with butcher twine and place it on the rotisserie spit. Then slather all sides of the lamb with herb and Dijon mixture; set aside.
- Light pre-arranged charcoal with a small amount of lit charcoal using a chimney.
- Adjust the dampers to achieve a cooker temperature of 300ºF – 325ºF
- Once the temperature has been established and stabilized, insert the spit into the rotisserie motor and ring accessory, then turn on motor.
- After 40 minutes, check the internal temperature of the lamb using an instant-read thermometer. Continue to check the temperature every 10 minutes until the desired doneness is achieved.
Rare: 125ºF – 134ºF
Medium Rare: 125ºF – 134ºF
Medium: 135ºF – 145ºF
Medium Well: 146ºF – 151ºF
Well Done: 152ºF – 167ºF
- Once the target temperature is reached, pull the lamb from the cooker and remove the rotisserie spit. Allow the lamb to rest for about 15 minutes on a cutting board before slicing.
Watch the full recipe