Leg Of Lamb Rotisserie Style

I absolutely love to rotisserie any meal I make, if possible, and the leg of lamb has been in my radar for a while now! I first trimmed my leg up and put little incisions into the meat so the flavor can really be absorbed under the meat. I then followed it up by making my marinade and then applying it to the leg and placed in the fridge for 1 hour. Save 1/4 of the marinade for basting during the rotisserie! Once the hour elapsed I took about 6 rosemary and 10 thyme and tied them together for a mop brush. The remaining rosemary and thyme I tied down onto the leg of lamb for extra flavor during the cook. I got my coals to a 250-275 temp and then placed it on for about 2 1/2 hours. After the first hour I basted every 30ish mins with the remaining marinade. This cook was outstanding and worth every bit of the wait and effort!


Ingredients (marinade):

6 cloves garlic, minced

1 tablespoon finely chopped rosemary

1/2 cup extra virgin olive oil

1/4 cup lime juice

2 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon lemon zest