Rotisserie Lamb

Lamb is one of those meats that when done properly it is hard to beat. [Ha that rhymed]. It can easily be overcooked and end up dry, which is why for this recipe I decided to put it on a rotisserie and let it slowly cook down. Allowing the lamb to brown evenly, the fat to render. Don’t worry we will use a cast iron skillet to catch the drippings to add additional flavor to the dish. Let’s get into it!


Boneless Lamb Leg

6 Large Garlic Cloves 

2 Lemons 

1 Lime


Black Pepper


Mexican Oregano 

Red Pepper Flakes 

The Prep:

Butterfly Lamb Leg

Slightly score the lamb meat

Generously season lamb with salt and black pepper 

Zest lemon and and distribute evenly across lamb

De-stem the thyme leaves and finely mince. Spread evenly into the lamb 

Using a micro planer, grate 3 cloves of garlic and massage into the lamb

Juice 1 lemon and massage the interior and exterior of the lamb

Roll lamb onto itself and using butchers twine truss the lamb tightly

In small bowl, add the zest and juice of 1 lemon, 2 tbsp of red pepper flakes, 2 tbsp of Mexican oregano, 3 micro-planed garlic cloves, juice of 1 lime, and 1 tbsp of salt. Mix together and set aside, this will the basting liquid during the cook.

The Cook:

Install Rotisserie Kit

Load, Light, and Set your Gravity Series Smoker to 300ª 

Cook will take roughly 1 hour 30 mins [depending on lamb size]

Baste lamb every 20 minutes with basting liquid

Using a cooking thermometer, cook lamb until internal temp is 145, which is a safe and moist medium rare. 

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