She Strengthens

Impressive Rotisserie Leg of Lamb with Garlic and Lemon

A Flavorful Twist on a Classic Dish

This show-stopping leg of lamb recipe combines the brightness of lemon with the richness of garlic, all wrapped up in a crispy, browned package. The best part? It’s surprisingly easy to prepare.

The Perfect Pairing: Garlic and Lemon

The secret to this dish lies in the double punch of flavor from the garlic and lemon rubs. The inside of the lamb is coated with a mixture of minced garlic, lemon zest, and olive oil, while the outside is seasoned with a blend of paprika, coriander, and cumin. The result is a beautifully balanced flavor profile that will impress even the most discerning palates.

A Simple yet Impressive Cooking Method

This recipe utilizes a rotisserie attachment on an outdoor gas grill, which allows the lamb to cook evenly and develop a delicious, caramelized crust. Meanwhile, a tray of potatoes, fennel, and olives cooks underneath the lamb, absorbing all the juicy drippings.

Ingredients and Equipment

For the lamb:

• 1 tablespoon minced garlic
• 1 tablespoon finely grated lemon zest
• 1 tablespoon olive oil
• 4 teaspoons kosher salt
• 1 tablespoon paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 (3-1/2- to 4-pound) boneless leg of lamb
• Freshly ground black pepper
• Butcher’s twine

For the vegetables:

• 1 1/2 pounds medium red potatoes
• 2 medium fennel bulbs
• 1 medium red onion
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1/2 cup pitted kalamata olives

Preparing the Lamb

Combine the garlic, lemon zest, oil, and 2 teaspoons of salt in a small bowl. Set aside. Combine the remaining 2 teaspoons of salt, paprika, coriander, and cumin in a separate bowl. Set aside.

Remove and discard any mesh netting or string around the lamb. Unroll the lamb and lay it flat, fat-side down. Rub the lemon-garlic mixture evenly over the surface of the lamb and season with pepper. Roll the lamb back into a tight cylinder and tie it crosswise with butcher’s twine, spacing the pieces about 1 1/2 inches apart. Trim off any excess twine.

Cooking the Lamb and Vegetables

Preheat the rotisserie attachment on an outdoor gas grill to medium heat. Load the lamb onto the spit and prepare the vegetables. Place the sheet of vegetables directly on the grill grates underneath the lamb. Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the lamb registers 135°F to 140°F, about 1 to 1 1/2 hours.

Serving and Enjoying

Turn off the rotisserie motor, rotisserie burner, and grill burners. Remove the lamb from the spit and let it rest for at least 10 minutes. Cut the meat crosswise into 1/2-inch-thick slices and serve with the vegetables.

This impressive dish is sure to become a new favorite, perfect for special occasions or everyday meals. So go ahead, give it a try, and taste the difference that a little creativity and flavor can make!