Rotisserie Boneless Leg of Lamb
This rotisserie boneless leg of lamb is a juicy and delicious meal.
Servings: 8
Ingredients
- 3.5 lbs. boneless leg of lamb
- 3 tbsp olive oil
- 2 tbsp rosemary salt
Instructions
- 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.