Rotisserie Grill - Leg of Lamb
>> Thursday, August 12, 2010
Fire-roasted leg of lamb is pure luxury in the world of quality dining. Your guests will never know how easy it was to prepare, and you will be considered an outdoor chef extraordinaire.
Ingredients:
3 TBSP crumbled dried rosemary
3 TBSP crumbled dried basil
3 TBSP crumbled dried marjoram
2 TBSP Sea Salt
1 TBSP dried parsley
1 5 to 5 1/2 Pound boned and tied Leg of Lamb
3 TBSP extra virgin olive oil
3 cloves garlic, thinly sliced
Fresh lavender sprigs
Directions:
At least 7 hour prior to cooking (or up to 24 hours ahead) combine the dry ingredients in a medium bowl, making sure they are well crumbled either by stirring or a quick tumble in the blender.
Place the leg of lamb over a large Ziploc bag and rub it all over with olive oil. Spread the dry rub mixture over the lamb, making sure all crevices are covered. Place garlic in and around the lamb. Seal lamb in bag and place in refrigerator until 1 hour prior to placing on spit.
One hour prior to cooking, remove from refrigerator, and let sit uncovered at room temperature.
Remove spit, from rotisserie and pre heat grill for 10 minutes with lid closed.
Slide one of the prongs onto the far end of the spit and slide on the lamb. Center the lamb, making sure the prongs are well into the meat. Secure the first prong and slide on the second prong, secure the meat and then secure the prong.
Reposition the lamb in the center of the spit and secure counterweight if available. Place shallow drip pan under the lamb to catch drippings.
Close the lid of the grill (unless grill manufacturer's instructions state otherwise). Approximate cooking time is 45 to 60 minutes. The internal temperature should be 112 degrees F for rare to about 128 degrees F to very well cooked but still juicy. Completed cooking should be based on degrees and not time as each grill is a little different. The meat is done when the temperature reaches the required degrees and not based on the clock.
Using heat proof mittens, remove the spit from the grill. Unscrew and slide off the lamb. Tent the meat with foil for about 10 minutes to let juices settle. Cut of the string holding the lamb. Thinly slice, across the muscle grain, changing directions as the grain changes.
Garnish with fresh lavender. Serve and Enjoy!
As you can see this recipe is easy to prepare. The rub and meat can be prepared a day ahead and placed on the spit an hour or so prior to serving. Your family and friends will be in awe of your cooking skills and thoroughly enjoy this special meal!
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Ingredients:
3 TBSP crumbled dried rosemary
3 TBSP crumbled dried basil
3 TBSP crumbled dried marjoram
2 TBSP Sea Salt
1 TBSP dried parsley
1 5 to 5 1/2 Pound boned and tied Leg of Lamb
3 TBSP extra virgin olive oil
3 cloves garlic, thinly sliced
Fresh lavender sprigs
Directions:
At least 7 hour prior to cooking (or up to 24 hours ahead) combine the dry ingredients in a medium bowl, making sure they are well crumbled either by stirring or a quick tumble in the blender.
Place the leg of lamb over a large Ziploc bag and rub it all over with olive oil. Spread the dry rub mixture over the lamb, making sure all crevices are covered. Place garlic in and around the lamb. Seal lamb in bag and place in refrigerator until 1 hour prior to placing on spit.
One hour prior to cooking, remove from refrigerator, and let sit uncovered at room temperature.
Remove spit, from rotisserie and pre heat grill for 10 minutes with lid closed.
Slide one of the prongs onto the far end of the spit and slide on the lamb. Center the lamb, making sure the prongs are well into the meat. Secure the first prong and slide on the second prong, secure the meat and then secure the prong.
Reposition the lamb in the center of the spit and secure counterweight if available. Place shallow drip pan under the lamb to catch drippings.
Close the lid of the grill (unless grill manufacturer's instructions state otherwise). Approximate cooking time is 45 to 60 minutes. The internal temperature should be 112 degrees F for rare to about 128 degrees F to very well cooked but still juicy. Completed cooking should be based on degrees and not time as each grill is a little different. The meat is done when the temperature reaches the required degrees and not based on the clock.
Using heat proof mittens, remove the spit from the grill. Unscrew and slide off the lamb. Tent the meat with foil for about 10 minutes to let juices settle. Cut of the string holding the lamb. Thinly slice, across the muscle grain, changing directions as the grain changes.
Garnish with fresh lavender. Serve and Enjoy!
As you can see this recipe is easy to prepare. The rub and meat can be prepared a day ahead and placed on the spit an hour or so prior to serving. Your family and friends will be in awe of your cooking skills and thoroughly enjoy this special meal!
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