Sometimes, recipes sound scarier than they are. Anything involving the word “rotisserie” is a great example. But, this technique for a rotisserie leg of lamb roast couldn’t be easier. Added benefit, you’ll likely have leftovers, perfect for these next level lamb sliders.
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. As the meat spins, the juices run all over it, keeping it moist.
Rotisserie cooking also means you get to sit back and enjoy the primal satisfaction of watching your meat spin over an open fire or rotisserie burner; letting the grill do the heavy lifting.
No need to turn the lamb with tongs, the spinning motion of the rotisserie guarantees you’re getting even cooking.
This rotisserie leg of lamb recipe will impress anyone with taste buds. Cooking lamb on a rotisserie sounds like a lot of work and complicated steps. It’s not.Jump to Recipe
What Temperature To Cook Boneless Leg of Lamb?
Lamb is one of those portions that can be eaten anywhere from rare, to well done; depending on your preference. For this recipe I recommend removing the lamb from the grill at between 130 – 135 °F.
After a short rest before slicing this will make for the perfect medium rare lamb. That said, if you prefer a more well done lamb, just leave it on the rotisserie spit for an extra five degrees, or to your desired internal temperature.
How Long To Cook Boneless Leg of Lamb on the Grill
If you’ve ever visited this blog, or read my books, 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: 15 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 proteins. I’ll address carry over cooking for the lamb below.
What Seasoning Is Best On Lamb?
Lamb is pretty much a blank canvas for seasoning. I love to experiment with different flavor profiles, like these show stopping maple dijon lamb chops.
For this recipe, I’m using a very simple homemade rosemary salt and olive oil. What’s great about a boneless leg of lamb is that you can open it up (from where the bone was removed) and season it inside, before rolling and tying it; then seasoning the outside.
Rotisserie Boneless Leg of Lamb Recipe
Serves: 4-6 | Prep time: 25 mins. | Cook time: 40 mins.
3.5 lbs boneless leg of lamb
3 tbsp olive oil
2 tbsp rosemary salt
How to Cook Lamb on a Rotisserie
Step 1: Place the leg of lamb on a cutting board and remove the netting that typically surrounds the leg of lamb.
Then, use a sharp boning knife and remove all of the 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.
This takes a few minutes but it’s well worth it to get rid of all of the silver skin on the lamb. Just work the sharp knife under the silver skin and slice in a pushing motion to keep your fingers safe.
Step 2: Once trimmed, lay the lamb down so the center of the roast is exposed. Rub it with olive oil and season the inside with rosemary salt.
Step 3: Then, roll the leg of lamb into as even of a cylinder as possible, and tie it every 2 inches with butchers’ twine. Rub the outside with olive oil and season with rosemary salt.
Step 4: Slide the rotisserie spit through the center of the lamb and clamp both ends with rotisserie forks.
Step 5: Place the lamb on the rotisserie, and set to high heat. Add a drip pan under the lamb to catch any excess fat dripping off. Allow the lamb to cook for about 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 it to rest for 10 minutes before slicing. Carry over cooking will bring lamb up to 135 – 140 °F 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:
- 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.