Rotisserie Boneless Leg of Lamb
This rotisserie boneless leg of lamb is a juicy and delicious meal.
Entree, Main Course
boneless leg of lamb
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.
Rotisserie Boneless Leg of Lamb https://www.grillseeker.com/rotisserie-boneless-leg-of-lamb-recipe/