Rotisserie Greek-Style Leg of Lamb

By á-643

If you don't have a spit to roast a whole lamb, or don't have an occasion special enough or a guest list huge enough to warrant it, a large leg of lamb can be roasted to perfection on a rotisserie. Greeks are likely the world experts on grilling lamb; their favoured flavours of Greek oregano, fennel, lemon and, of course, garlic seem like they were created just so lamb could be grilled to perfection.

Ingredients

• BASTING SAUCE:
• 1 large whole leg of lamb (6 to 7 lbs/2.7 to 3.15 kg)
• 4 cloves garlic, quartered lengthwise
• 2 tbsp lemon juice
• 1-1/2 fennel seeds
• 1-1/2 tsp salt
• 1 tsp dried (preferably Greek) oregano, crumbled
• 3/4 tsp black pepper
• 1/2 tsp ground allspice
• 1/4 cup butter, melted
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tsp dried (preferably Greek) oregano, crumbled
• 1/4 tsp salt

Details

Servings 8

Preparation

Step 1

1. With tip of knife, make 16 slits all over lamb; insert 1 garlic quarter into each. Rub all over with lemon juice. Pound fennel seeds to coarse powder; mix in salt, oregano, pepper and allspice. Sprinkle all over lamb. Marinate for 1 hour or refrigerate for up to 1 day (bring to room temperature before grilling).

2. BASTING SAUCE: Whisk together butter, oil, lemon juice, oregano and salt.

3. Secure rotisserie prong to haunch end of leg; push spit through leg. Secure shank end with prong; tie tightly with string (prong might not stay stuck into narrow shank end). Grill, covered, on rotisserie over indirect medium heat, basting often with Basting Sauce after first 20 minutes. Grill until lamb reaches 150 to 160F/65 to 71C in centre for medium-rare to medium, 1 1/2 to 2 hours.