Rotisserie Leg of Lamb

Rotisserie Leg of Lamb

Rotiserrie Leg of Lamb cooked on your Big Green Egg, what’s not to love. The lamb will self-baste as it spins.

We kept this simple and traditional and studded with some rosemary and garlic.  Controversially, we also used a tin of anchovy fillets.  We love the saltiness of the anchovies; you can’t taste the fish.  It’s optional but give it a go, you’ll be surprised!

We served this with Minty Peas and Pancetta, and Marry Me Butterbeans cooked by Grace.  Looking for some inspiration for other side dishes see our Vegetables section.

Method

1. Set up your Egg for a direct cook at 180°C, ready to use your rotisserie.
2. Brush your lamb with a bit of oil, season with salt and pepper and stud with rosemary, garlic and anchovies, optional.
3. Place your lamb onto  your spit and try and position it so it is weighted as evenly as possible.
4. Make sure the thumb screws are securely tightened on the spit forks, you don’t want your spit spinning and your lamb hanging.
5. Remove you lamb from the rotisserie when the internal temp is about 5°c below, where you want it to be.
6. We like to serve lamb medium-rare (57°C) so we will remove the lamb when it is 52°C.
7. Try to rest your lamb for at least 15 minutes before carving. Wrap it in good quality foil.
8. We served with two sides; Minty Peas and Pancetta and Marry Me Butter Beans.  You could also serve as part of a traditional roast dinner.

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