Rotisserie Leg of Lamb
by Andrea Alden
- 1 – 4 lb. boneless leg of lamb
- 2 to 3 tbsp. horseradish mayonnaise
- 1 medium onion, chopped
- 1 clove garlic, grated
- 1 ½ cups panko breadcrumbs
- 2 tsp. chopped parsley
- 1 tsp. chopped fresh sage
- 1 tsp. cayenne powder
- salt and pepper to taste
Preheat your rotisserie burner on the grill to 400°F.
Score the outside of the lamb in a diamond pattern, then flip it over and lay it open.
Spread the inside of the leg with the horseradish mayo. In a bowl, combine the onion, garlic, parsley, sage, cayenne, and breadcrumbs. Spread the stuffing mixture over the inside of the leg and roll it back up.
Carefully tie the leg of lamb together with butcher’s twine. Season the outside of the roast with salt and pepper to taste before threading it on to the rotisserie spit and fastening it in place with the forks.
Lift the spit in the palms of your hands and see where the meat turns. Add the counterbalance to the opposite side of the heavy side on the spit rod before placing the roast on the grill. Remember to put a drip tray under the roast to catch those delicious drippings, and keep your grill clean.
Rotiss the leg of lamb for 60 to 100 minutes, or until an instant read thermometer reads 160°F. Remove the lamb from the grill, wrap in foil, and rest for 15 to 20 minutes before slicing.
My Rotisserie Leg of Lamb with Stuffing was surprising, delicious, and easy to make. Definitely don’t wait for a holiday to make this! You should make a Leg of Lamb for dinner instead of making roast beef, pork or another roasted chicken – even though those are delightful too. What is your favorite roast to make? Leave a comment and tell us! Happy Grilling!