Lamb Leg of Lamb on a Rotisserie
photo by Tim_John
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- leg of lamb
- 1 1⁄4 dry rub seasonings (your Favorite)
-
My Rub
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon rosemary, ground
- 1⁄4 teaspoon thyme
- 1 teaspoon onion soup mix
directions
- Wash the lamb under cold water. With a sharp knife, cut slices in the fat all the way around the leg, being careful not to cut into the meat. Pat dry with a paper towel. Roll the leg in the rub or drizzle all around the leg.
- Insert the skewer threw the leg length wise next to the bone. Tie the wider end with cotton string to keep tight on the skewer.
- Cook on low or medium. I did the one pictured on medium for 1 hour and 45 minutes. I like mine medium or a little more done than most people. If you like it rare, I would cook it 1 hour, check the internal temp and go from there.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio