How to Rotisserie Cook a Boneless Leg of Lamb


Lamb has a delicate flavor and texture. It is versatile to cook with, and its mild flavor is enhanced by many different cooking methods. The following article will explain how to cook a boneless leg of lamb on a rotisserie.

Things You'll Need

  • 4 lbs. boneless leg of lamb
  • 1/4 cup good quality extra virgin olive oil
  • 1/2 cup all-purpose Greek seasoning
  • 6 sprigs fresh rosemary
  • 1 cup crumbled feta cheese
  • 3 garlic cloves, minced
  • Lemon juice
  • Kitchen string
  • Rotisserie
  • Paper towel
  • Pastry brush
  • Open the leg of lamb to expose the boned side.

  • Dry the leg with a paper towel.

  • Brush the leg of lamb with olive oil.

  • Rub Greek seasoning into the surface of the leg.

  • Rub garlic into the surface.

  • Strip the rosemary leaves from the stems and sprinkle the leaves onto the lamb.

  • Layer the expose half of the lamb with the feta cheese, and press the cheese into the surface of the leg.

  • Sprinkle the lamb with lemon juice.

  • Roll the lamb up like a jelly roll and tie with kitchen string.

  • Put the lamb onto a rotisserie and cook the lamb until it reaches a temperature of 135 degrees F. This will take about 75 minutes.

  • Allow the lamb to rest for 15 minutes before slicing.

Tips & Warnings

  • One possibility is to serve this lamb with steamed vegetables and risotto.
  • The juices from the lamb make a delicious gravy.
  • Prepare lamb rare or medium rare. This preserves the meat's delicate texture. Overcook can negatively affect the lamb's taste and texture.

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