Lamb Leg of Lamb on a Rotisserie

Bought a lamb awhile back, thought of trying this and it turned out and tasted great.It is easier to do the lamb than a chicken.

• Ready In: 1 hr 45 mins
• 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

1. 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.
2. 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.
3. 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.