Recipe: Rotisserie Lamb with Mint, Rosemary, and Garlic

Jul 24, 2011 by The Bald Gourmet    2 Comments    Posted under: Main Course Recipes, Recipes

I created this recipe for a Mediterranean dinner party I was throwing last year, and recently repeated it for another one. It is seriously the best lamb I’ve ever had. I freaking love this dish! The mint magically turns into a savory herb during the rotisserie process, and pairs perfectly with the rosemary and garlic. They somehow all combine to make the lamb a wonderfully mild meat which closely resembles roast beef.

Serve with Roasted Red Pepper Marmalade for a truly exceptional palette pleaser.

How to Prepare Lamb for Rotisserie Roasting

Select a whole boneless 5 pound leg of lamb. I’ve found that Costco is the best source of these in my area. They typically come wrapped up in a nice string netting that is perfect for roasting it in. To get started, remove the netting by pulling it off the lamb. Open the lamb and cover with the following mixture:

• Fresh Rosemary (.66 oz / 18 grams) finely chopped
• 2 cups packed mint
• 1 tablespoon kosher salt
• 3/4 tablespoon cracked black pepper
• 1 cup extra virgin olive oil
• 2 heads garlic, peeled and chopped

Chopped Rosemary and Mint for Lamb Recipe

Place all ingredients in a bowl and stir to combine. Rub half the mixture over the inside of the opened leg of lamb. Close up the lamb and replace the netting onto it to hold its shape and secure the herb/garlic mixture inside. Rub the outside of the lamb with the remaining mixture (best to place on a sheet pan when doing this), and skewer length-wise with barbeque rotisserie rod. If not cooking on a rotisserie, simply place on a baking rack in a baking pan.

Lamb Rubbed with Garlic, Rosemary and Mint Ready for the Rotisserie

Cooking Directions for Rotisserie Lamb with Mint, Rosemary, and Garlic

Place the rotisserie rod onto your barbeque rotisserie as per manufacturers directions. Turn rotisserie burner on high and turn on rotisserie motor. Close the barbeque lid and cook until internal lamb temperature reaches 165° for medium, approximately 2 hours. Remove rod from barbeque and remove from lamb. Alternately, you can roast in your oven at 400 degrees for approximately 1.5 hours or until internal temperature reaches 165 degrees.

Allow lamb to rest for at least 10 minutes prior to cutting.

Once rested, cut netting from lamb with a pair of kitchen shears, then slice the lamb into thin slices to serve. I like to serve mine with grilled bread, Roasted Red Pepper Marmalade, and other Mediterranean treats.

Rotisserie Lamb with Mint, Rosemary, and Garlic

Recipe by Jothan Yeager, August 2010

The Bald Gourmet’s delicious Mediterranean recipes like Rotisserie Lamb with Mint, Rosemary, and Garlic are perfect for large parties or holiday meals.

I love hearing from my readers, so please go ahead and leave a comment!