Rotisserie Leg of Lamb

Leg of Lamb
Jonelle Weaver/Getty Images
  • 2 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 2 hrs
  • Yield: Serves 8
Ratings (4)

This is a classic rotisserie leg of lamb recipe with a great marinade that results in a perfect, boneless lamb leg, great for any occasion.

What You'll Need

  • 1 boneless leg of lamb
  • 1 cup/240 mL olive oil
  • 1 cup/120 mL white vinegar
  • 3 tablespoon/45 mL balsamic vinegar
  • 1/2 cup/120 mL lemon juice
  • 6 cloves of garlic
  • 1/4 cup/60 mL fresh parsley (chopped)
  • 2 teaspoons/10 mL salt
  • 1 1/2 teaspoon/7.5 mL paprika
  • 1 teaspoon/5 mL coriander powder

How to Make It

  1. Cut excess fat from leg of lamb. Make six deep holes into lamb and insert one peeled clove of garlic into each hole. Set aside to allow it to reach room temperature.
  2. Mix other ingredients in a large glass or plastic bowl. Place boneless lamb leg into a large glass dish. Pour half of the marinade over top making sure it is well coated. Reserve the other half of marinade for basting. Cover with plastic wrap and place in refrigerator for 6 to 12 hours, turning over every hour or so.
  1. Preheat grill. Place lamb on rotisserie skewer and put it on the grill. Reduce temperature to low. Cook for 2 hours brushing with reserved marinade every half hour.
  2. Once lamb reaches desired doneness (between 145 to 160 degrees, depending on how rare or well done you like it), remove from heat, place onto a large cutting board and tent loosely with aluminum foil. Let meat rest for 5 to 7 minutes before slicing.  
  3. Cut into thin slices. Serve with your favorite sides.