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1
Cut excess fat from leg of lamb.
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2
Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well.
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3
Message marinade into lamb making sure it is in everywhere.
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4
Cover and refrigerate overnight, turning often.
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5
Remove from refrigerator to allow it to reach room temperature about 30 minutes.
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6
Preheat grill.
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7
Re-roll leg into a roast very tightly and tie.
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8
Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
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9
Reduce temperature to low.
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10
Cook for 2 hours brushing with remaining marinade every 1/2 hour.
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11
When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
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12
Let a leg of lamb rest for 20 minutes before you start carving it up.
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13
This will even out the temperature, make sure its completely done and allow the juices to flow back into the meat.
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14
Carve the meat, starting from the thick end and work our way down to the shank.
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15
Alternate cooking Method:.
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16
Start by grilling the leg over a medium high direct heat to sear the surface.
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17
This will give the meat a crusty surface and add texture.
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18
Turn every 5 minutes to sear the surface evenly.
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19
On the rotisserie you wont have to worry about this.
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20
Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat.
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21
Watch for flare-ups during the direct grilling phase.
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22
The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
