Recipe: Rotisserie Lamb with Mint, Rosemary, and Garlic

Jul 24, 2011 by     15 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

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

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

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

Place a baking sheet or cheap aluminum pan under the rotisserie section of your grill.  You may need to remove the grill grates and rest the pan on the burner bars in order to have enough room for this.  The pan will collect all of the drippings from the lamb, making cleanup much easier.

Place the rotisserie rod onto your barbeque rotisserie as per manufacturer’s directions. Turn rotisserie burner on high and turn on rotisserie motor. Close the barbeque lid and cook until internal lamb temperature reaches 145° 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 145 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

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.

 

Recipe: Rotisserie Lamb with Mint, Rosemary, and Garlic
 
Prep time

Cook time

Total time

 

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.
Author:
Recipe type: Main Course
Cuisine: Mediterranean
Servings: 8-10

Ingredients
  • 5 pound boneless leg of lamb
  • 5 Fresh Rosemary (.66 oz / 18 grams) finely chopped
  • 2 cups packed mint
  • 1 tablespoon kosher salt
  • ¾ tablespoon cracked black pepper
  • 1 cup extra virgin olive oil
  • 2 heads garlic, peeled and chopped

Instructions
  1. Remove the netting from the lamb by pulling it off with your hands.
  2. Place remaining ingredients in a bowl and stir to combine.
  3. Open the lamb and rub half the herb/garlic mixture over the inside of the opened leg of lamb.
  4. Close up the lamb and replace the netting onto it to hold its shape and secure the herb/garlic mixture inside.
  5. 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 the lamb on a baking rack in a baking pan and roast in your oven at 400 degrees for approximately 1.5 hours or until internal temperature of the lamb reaches 145 degrees, then skip to number 11 below).
  6. Place a baking sheet or cheap aluminum pan under the rotisserie section of your grill. You may need to remove the grill grates and rest the pan on the burner bars in order to have enough room for this. The pan will collect all of the drippings from the lamb, making cleanup much easier.
  7. Place the rotisserie rod onto your barbeque rotisserie as per manufacturer’s directions.
  8. Turn rotisserie burner on high and turn on rotisserie motor.
  9. Close the barbeque lid and cook until internal lamb temperature reaches 145° for medium, approximately 2 hours.
  10. Remove rod from barbeque and remove from lamb.
  11. Allow lamb to rest for at least 10 minutes prior to cutting.
  12. 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.

Notes
I’ve found that Costco is the best source for boneless leg of lamb in my area. It typically comes wrapped up in a nice string netting that is perfect for roasting it in.

15 Comments + Add Comment

  • Just had this for dinner tonight, yummy delicious. Did it on the bbq rotisserie for friends and family., it will be a regular item for summer dinners. Thank you for posting this recipe. We live on Saltspring Island, British Columbia and there is lots of great lamb being raised right here.

    • That’s great Juditth. Thanks for commenting. I’m glad you enjoyed the lamb recipe.

  • What temperature should the bbq be at when cooking on rotisserie. Same as in oven 400?

    • Hi Shirley. Yes, 400 degrees is just about right. My rotisserie seems to hold right between 350-400. Good luck, and hope you enjoy the lamb!

  • Should you BBQ the lamb from room temp

    • Hi Janet. Room temperature is always good when grilling meat, as it makes the meat proteins more relaxed, but ultimately it doesn’t make that much difference when rotissering this dish.

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  • This sounds fab, I was wondering how to adjust the cooking time for a much bigger joint of lamb?

    • Hi Becky. On the rotisserie, plan about 30 minutes per pound (so around 4 hours for an 8 pound leg). That should get you close. But I would recommend checking the temperature of the meat about a half hour or so under that calculation to see how things are coming along so as not to end up over cooking the lamb. You want a final internal temperature of 145-150 (for medium rare) when removing from the grill. Hope that helps!

      • Perfect Thanks!!

  • Hi, I am about to have 4 people over for a summer BBQ, and have never tried my Weber rotisserie. I am thinking of a leg of lamb and saw your recipe on your site. Any suggestions for a “rookie”? MB

    • Thanks for the question Michael. Looks like I failed to put this in my directions, but you’ll want to place a baking sheet or a cheap aluminum pan underneath the rotisserie. I remove my grill grates and place the sheet pan on the burner “flavorizer” bars. That way, all the drippings from the lamb will collect in the pan, making clean up MUCH easier. Also, make sure you use a meat thermometer to judge the doneness of the lamb. I recently updated my post to correct a temperature typo: for MEDIUM you want the lamb at 140-145 degrees; for WELL DONE you want 165 degrees. I recommend going with medium to keep the lamb tender and moist. Due to lamb’s low fat content, it just gets to dry and tough when cooked to well done.

      Good luck with your party! I’m confident your guests will love this lamb, and will be impressed with your grilling awesomeness!

  • Hi, I am about to have 4 people over for a summer BBQ, and have never tried my Weber rotisserie. I am thinking of a leg of lamb and saw your recipe on your site. Any suggestions for a “rookie”? MB

  • How do you keep all the garlic etc from falling off during the rotisserie process? I saw the netting but that is of limited value. Recipe looks good and may try for Easter dinner.

    • Hi Anne. Thanks for the comment. The netting actually does do a fair job of holding much of the garlic and herbs on the lamb, but some will fall for sure. I think I actually lose more afterwards when I cut the netting off though. What does remain during the cooking process forms a nice flavor crust. The ingredients inside are key though, cause you can spread them all over the sliced lamb. The real point of them all though is to power flavor the lamb during the cooking process, which they do very well. You could put a pan or foil under the lamb to catch any falling bits if you’d like. Either way, this lamb recipe is delicious! Hope you enjoy and have a great Easter.

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.