Sometimes, recipes sound scarier than they are. Anything involving the word “rotisserie” is a great example. When you think rotisserie, you’re probably thinking chicken. But this grilling tool is actually an excellent way to cook all sorts of proteins.
Today, I’m going explain how to use a rotisserie to cook a leg of lamb that will impress anyone with taste buds. Cooking boneless leg of lamb on rotisserie sounds like a lot of work and complicated steps.
Rotisserie cooking is a process that seems daunting, but has a lot of benefits. One of these benefits is that the rotation of the meat means that boneless leg of lamb on the rotisserie is self-basting. No more hunching over the grill with a baster in-hand. Rotisserie cooking also means you get to sit back while the grill does the heavy lifting. No need to turn the lamb with tongs, the spinning motion of the rotisserie guarantees you’re getting even cooking. Another benefit? This fantastic meal will likely leave you with leftovers, which means you’ll get a chance to try my knock-out lamb slider recipe, or make some gyros for lunch. The hardest part of cooking lamb on the rotisserie might be deciding what delicious dish to make with the leftovers.
How Long to Cook Boneless Leg of Lamb on the Grill
If you’ve ever visited this blog, you know I’m not a fan of using “cooking times” when preparing meat. Grill temperatures vary, and using time to control the cook is therefore a gamble: Five minutes on my grill could give me a perfect doneness, but make your food shoe leather. Instead, I recommend always using a reliable thermometer and cooking to a precise temperature. It’s also important to consider carry over cooking when grilling your proteins. I’ll address carry over cooking for the lamb below.
So, set up your grill’s rotisserie attachment and order yourself a boneless leg-of-lamb, you’ve got a show-stopping dinner entree to prepare.
Rotisserie Boneless Leg of Lamb Recipe
Serves: 4-6 | Prep time: 25 mins. | Cook time: 40 mins.
How to Cook Lamb on a BBQ Rotisserie
Step 1: Place the leg of lamb on a cutting board and remove all silver skin. This silver skin wont render down, won’t allow the seasoning to penetrate the meat, and it will be chewy and inedible. Spend the extra time needed to trim it off with a sharp boning knife.
For more information about this protein, click the pictures.
Step 2: Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt.
Step 3: Form leg of lamb into as even of a cylinder as possible and tie it every 2 inches with butchers’ twine.
Step 4: Slide spit through the center of the lamb and clamp both ends with rotisserie forks.
Step 5: Place the lamb on rotisserie, set to high heat. Add a roasting pan under the lamb to catch drippings. Allow the lamb to cook for 40 minutes or until internal temp reaches 130°F as read on a reliable quick read thermometer for medium rare. Watch the video below and see how the boneless leg of lamb is self-basted as it spins away.
Step 6: Remove lamb from rotisserie and allow to rest for 10 minutes before slicing. Carry over cooking will bring lamb up to 135°F-140°F degrees as it rests.
Once you serve my rotisserie leg of lamb, you’ll get requests for more. Lamb roast is a wonderful dish for your next dinner party, a relatively painless recipe to prepare, and a flavorful entree for any table. If you’re a convert to rotisserie cooking, please let me know by taking a picture and tagging me on Instagram.
Make this Boneless Leg of Lamb Roast:
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- 3.5 lbs. boneless leg of lamb
- 3 tbsp olive oil
- 2 tbsp rosemary salt
Remove all silver skin from leg of lamb.
Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt.
Form leg of lamb into an even cylinder and tie every 2 inches with butchers’ twine.
Slide spit through center of lamb and clamp both ends with rotisserie forks.
Place lamb on rotisserie, set to high heat. Add a drip pan under the lamb to catch drippings. Allow to cook for 40 minutes or until internal temperature reaches 130°F.
Remove from rotisserie and allow to rest for 10 minutes before slicing.