Lamb is a rich meat, so it only needs a simple marinade to compliment the deep flavor. Using the rotisserie method promises an even and tender result.
- 2 - 3 1/2 lb boneless leg of lamb
- 2 tbsp lemon pepper
- 1/4 cup butter
- 2 tsp dried rosemary
- 3 cloves garlic, minced
- juice and zest of 1 lemon
- juice and zest of 1 orange
- 1/3 cup honey
For the Drip Pan
- optional, 2 sprigs fresh rosemary
- Up to 24 hours or at least 1 hour ahead of cooking, rub the meat all over with lemon pepper. Melt the butter in the microwave, and stir in the remaining ingredients, except for the honey. Place the lamb in a heavy resealable plastic bag, pour the marinade over, seal and refrigerate. One hour before cooking, remove lamb from refrigerator to bring it close to room temperature. Remove from marinade, pat dry with paper towels, and brush lightly with olive oil. Reserve marinade.
- Check out the Rotisserie Cooking Method for this recipe. If using the main burners, the addition of wine or fruit juice and a sprig or two of fresh rosemary adds nice flavour too.
- Preheat the barbecue on MEDIUM. Meanwhile, skewer the meat on the rotisserie rod. Tie meat tightly and fasten securely with the prongs. Position the counterbalance for even rotation. To do this, lay the rod with meat over the kitchen sink allowing the heaviest side of the roast to turn to the bottom. With the counterbalance loosened, rotate it to the opposite side, facing up. Twist the end of the spit rod to secure tightly. If using main burners, reduce temperature to MEDIUM/LOW. If using rear rotisserie burner only, reduce the temperature to MEDIUM. Place the spit rod on the barbecue, inserting into the motor and close the lid. Check the water level in the drip pan every 20 minutes to 1/2 hour to ensure that the liquid has not evaporated. Carefully pour in additional HOT water as needed, using oven mitts to protect your hands.
- For best results, use a meat thermometer to ensure that the lamb is cooked to your liking (Rare 135°F, Medium 145°F), but, as a general guide, aim for 20 minutes per pound for medium doneness. Place on a carving board, tent with foil, and cover with a kitchen towel to rest and reabsorb juices. Meanwhile, pour reserved marinade into a small saucepan and add honey. Bring to a boil, then simmer until slightly thickened, for at least 5 minutes. Slice lamb and serve with the reheated marinade.
Recipe from Gathering Around The Grill Cookbook