Boneless Leg O’ Lamb on the Rotisserie …mmmmmm….Could easily serve 4-6 people, depending on how you choose to serve it..

The Stuff you need 😉

• 1 butterflied boneless leg of lamb, (2-3 lbs)- trimmed of excess fat
• 6-8 cloves garlic, minced
• 8-10 fresh rosemary sprigs to insert into roast
• 2 TBS chopped fresh rosemary for marinade
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp crushed red peppers (more or less to taste)
• 2 TBS lemon zest
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 disposable foil pan

What to do with the Stuff 😉

• In a small bowl, whisk together the garlic, rosemary, olive oil, peppers, lemon juice, salt, pepper, and lemon zest
• Place lamb in a large resealable ziplock plastic bag
• Pour in all except 1/4 cup of the marinade, reserving for later use
• Seal the bag and toss to thoroughly coat the lamb. Marinade at room temperature for 1 hour
• Remove lamb from marinade and roll into tight cylinder and tie securely with butcher’s twine
• Make small slits around roast, insert rosemary sprigs
• Run spit of the rotisserie through middle of lamb and secure ends with rotisserie forks
• Place disposable foil pan under roasting area to catch drips, put some lemon slices, and water in pan to create moisture, & stop splatter
• Place on the grill, turn on rotisserie, cover, and cook at medium temperature (approx 275-325)
• Baste lamb with reserved marinade using brush or baster every 15 minutes
• Cook until lamb registers 130-135 degrees for medium-rare or 140 -145 degrees medium- medium well on an instant read thermometer
• Remove to a cutting board, let rest for 10 to 15 minutes
• Slice and serve

Since moving here to Australia, I have learned to adjust a LOT – “culinarily speaking” ..;-)…

Lamb being one of the better priced meats, I’ve been trying my hand at various recipes, and THIS one was hands down..AWESOME..I have REALLY learned to love the taste of this meat, and there are so many ways to prepare it 😉

For this baby, we were hankering for a more “casual type” meal as opposed to a “Sunday Dinner” type thing.. SO…we used flatbread, and made some awesome “Gyro” style sandwiches, including fresh diced tomatoes, sliced red onions, lettuce, feta cheese, kalamuta olives, and homemade Tzatziki sauce 😉 MMMMMM..I’m salivating again thinking about how good this was ;-)..and my bragging rights.. IT WAS MY FIRST LAMB ROAST,, AND.. my FIRST Rotisserie!!