Sweet, succulent leg of lamb is one of the world’s great culinary treats. This spit-roasted leg of lamb rotates on a spit to continually baste the lamb as it roasts.
One thing worth noting about bone-in leg of lamb is that it takes a lot more cooking time to get the meat right next to the bone cooked, compared to the outside; so keep in mind who’s going to be eating it and their preferred level of doneness.
If you take the lamb off at 140℉ and let it rest for 20 minutes covered with foil the interior of the lamb should reach 145℉, which is medium rare.
If you have a crowd that likes the crunchy bits, turn the heat up to high for the last 10 minutes of cooking time – make sure that the lamb continues to spin.
- 3 lb leg of lamb
- 1 1/2 tbsp rosemary
- 1 1/2 tbsp thyme
- 2 sage leaves
- 1 1/2 tsp salt
- 1 tsp pepper
- 3 cloves garlic
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Start by taking the rosemary and thyme off of the stems and finely mincing them and the sage. Mince the garlic up and put it in a bowl with the herbs, salt, pepper, olive oil, and lemon juice to make a paste.
- Score the lamb with small criss-cross cuts around the leg. Rub the herb paste over the lamb, making sure that you get it into all of the nooks and crannies. Let the lamb rest for at least two hours before roasting.
- Take the spit and insert in through the lamb. Spit roasting works best when you skewer the meat lengthwise as close to the center as possible, to keep the weight balanced. It’s very important to secure the meat using the large forks that come with your rotisserie kit.
- Roast the lamb over low heat until it reaches an internal temperature between 140 to 145℉. A three-pound leg will usually take around an hour and a half.
- Take the lamb off the spit and let it rest covered with foil for 15 to 20 minutes. Slice and enjoy.