Rotisserie Leg of Lamb with Lemon Bay Marinade

 

There was a big gathering of the Whitfield  clan recently, to celebrate Linda's birthday. We organized the leg of lamb to grill on the rotisserie, and some of our guests contributed the salads. It was a wonderful way to spend a special evening with friends!

Rotisserie Leg of Lamb with Lemon Bay Marinade

2 boneless legs of lamb, 3 ½ pounds each

1/3 cup olive oil

1 tablespoon rosemary infused olive oil

juice of 1 large lemon

4 cloves garlic, crushed

2 bay leaves

1 sprig rosemary, leaves stripped and coarsely chopped

1 tablespoon black pepper

1 tablespoon ground coriander seed

1 teaspoon salt

Combine all the marinade ingredients in a large glass dish.  If possible, marinate the boned lamb for 4 hours before rolling and tying the meat.  If the butcher has already tied the meat, marinate for a minimum of 6 hours and preferably overnight.

Fix the lamb legs with rotisserie forks and balance them on the spit.   Light the rear rotisserie burner, set it to HIGH and place drip pans on the grids.  Insert the spit rod in the rotisserie motor, and turn it on.  Maintaining a temperature of about 375, cook the lamb for 2 hours, testing with a meat thermometer after 2 hours.  Cook to slightly below your preferred doneness. 

Remove from the barbecue, let the meat rest, covered with foil and a dish towel, for 15 minutes.  The internal temperature will continue to rise.  Slice thickly and serve with mint jelly.

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