Rotisserie Leg of Lamb

August 8, 2012

 

New grill (assembly required): check. Rotisserie attachments: check. Thawed boneless leg of lamb: check. Balsamic Vinegar: check. A collection of herbs and spices extensive enough to satisfy Mom: ugh, details... half a check. A pan suitable for grilling: same story. Let's be real here for a moment. I'm 22 and just moved into a new place with a minimal amount of anything. It's going to take more than a couple of weeks to build up a proper kitchen. Amidst the lack of compromise, relentless heat, and a time crunch, we made it through. Oh, and the leg of lamb turned out great!

 

Servings: enough to feed a lot of tired, hungry people

 

Ingredients:

 

1 thawed boneless leg of lamb (still in the package)1 cup balsamic vinegargreek seasoning (to taste)garlic salt (to taste)freshly cracked pepper (to taste)

 

Here's what we did first: remove the plastic package. This is why you shouldn't remove the package completely: it makes marinating that much more difficult and unnecessarily messy (see image below).

 

 

Food for thought: in the process of trial and error, failure is far more likely to occur than success. Fortunately, we we're somewhere in the middle with the marinating step (again, see the image above). Wouldn't it have been nice if the boneless leg were still in the package? I think it's safe to assume that the package would have held the marinade up close to the meat where it belongs, rather than on the bottom of the pan.

 

Enough on that. In a small mixing bowl, whisk together the balsamic vinegar, herbs, salt, and pepper. Carefully pour the vinegar over the top of the leg, making sure that the marinade is staying within the bag. Return the leg to the refrigerator for about one hour. If you plan to let the leg set for a longer period of time, cover the slit in the package with plastic wrap. It's important that you seal it as best you can. After the lamb has had plenty of time to marinade, remove it from the refrigerator and prepare your grill's rotisserie unit.

 

 

 

Be sure to leave the netting on the leg! Once the leg has been secured, get it on the grill. I don't particularly care for cleaning grills, so I always try to use some kind of drip pan. Trust me, buying one is way more effective than making one. In all, allow for approximately 3 hours cook time on low heat.

 

 

Use a meat thermometer to check the internal temperature of the leg when it is close to done. We prefer medium-rare (optimal juicyness without the excess blood), so our thermometer read 135.

 

 

Once the leg has reached your desired level of doneness, remove from the grill and place on a carving board or serving platter. Allow the leg to rest for about 10 minutes. Keep in mind that during this time, the meat will continue to cook a little. This is a good time to finish up the fresh, seasonal sides that you've prepared to serve with the lamb. Also, pour yourself a glass of red wine as a pat on the back and a complement to the lamb.

 

 Remove the netting, claim your favorite section, and serve the rest!

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