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
Red Pepper Flakes
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.
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.