0 0
Greek Lamb Rotisserie/Grill Methods

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 - 4 lbs leg of lamb, boned and tied
3 to 4 tablespoon lemons, juice and zest of
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
salt and pepper

Nutritional information

273.1
Calories
178 g
Calories From Fat
19.8 g
Total Fat
7.2 g
Saturated Fat
76 mg
Cholesterol
65.1 mg
Sodium
1.6 g
Carbs
0.1 g
Dietary Fiber
0.3 g
Sugars
21.2 g
Protein
98 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Greek Lamb Rotisserie/Grill Methods

Features:
    Cuisine:

    How do I print this recipe

    • 130 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Greek Lamb Rotisserie/Grill Methods,This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that’s been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro’s with!,How do I print this recipe,what should the temp be in the toaster oven rotisserie?


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cut Excess Fat from Leg of Lamb.

    2
    Done

    Combine All Marinade Ingredients in a Bowl or Baking Dish Large Enough to Accommodate the Lamb and Mix Well. Message Marinade Into Lamb Making Sure It Is in Everywhere. Cover and Refrigerate Overnight, Turning Often.

    3
    Done

    Remove from Refrigerator to Allow It to Reach Room Temperature About 30 Minutes.

    4
    Done

    Preheat Grill.

    5
    Done

    Re-Roll Leg Into a Roast Very Tightly and Tie.

    6
    Done

    Place Lamb on Middle of the Rotisserie Skewer Making Sure It Is Balanced and Secure.

    7
    Done

    Reduce Temperature to Low. Cook For 2 Hours Brushing With Remaining Marinade Every 1/2 Hour.

    8
    Done

    When the Middle of the Meat Reaches a Temperature of About 145 Degrees Remove from Grill.

    9
    Done

    Let a Leg of Lamb Rest For 20 Minutes Before You Start Carving It Up. This Will Even Out the Temperature, Make Sure Its Completely Done and Allow the Juices to Flow Back Into the Meat.

    10
    Done

    Carve the Meat, Starting from the Thick End and Work Our Way Down to the Shank.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Susan’s Updated Take on Classic Old-Fashioned Recipe
    Easy Cream Cheese Fruit Squares
    next
    Easy Cream Cheese Fruit Squares
    Featured Image
    previous
    Susan’s Updated Take on Classic Old-Fashioned Recipe
    Easy Cream Cheese Fruit Squares
    next
    Easy Cream Cheese Fruit Squares

    Add Your Comment

    one × four =