Rotisserie Leg of Lamb

Who doesn’t love a good roast? Controversial as it might be, I’ve always favoured lamb over beef for my Sunday roast. Pair that with the magic of slow-cooking on a rotisserie, and you’ve got yourself a winner. This recipe takes a succulent leg of lamb from Village Butchers, marinated to perfection and cooked on the ProQ Frontier with the optional rotisserie kit. Trust me, once you try this, there’s no going back!

Prep Time 24 hrs

Cook Time 2 hrs

Rest Time 30 mins

Total Time 26 hrs 30 mins

Cooking Method: Rotisserie

Cuisine: Mediterranean BBQ

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 60 C

Servings: 6

Estimated Cost: 25

Calories: Approximately 350 per serving

Best Season: Spring

Lamb

1 Whole leg of lamb (Approximately 2.5 kg)
3 Tbsp Olive Oil
3 Tbsp Rum & Que – 'Ram Rod' seasoning

Baste

3 Tbsp Olive Oil
2 Tbsp Sublime Butter – Pink Himalayan (Melted)
1 Tbsp Garlic paste
1 Tsp Lemon zest (Grated)
1 Handful Fresh thyme sprigs

Instructions

1
Preparing the Lamb
- Defrost: Allow the lamb to defrost in the fridge for 24 hours if frozen.
- Score: Using a sharp knife, score the lamb in a diagonal grid pattern to allow the marinade to penetrate deeply.
- Marinate: Mix olive oil with 'Rum & Que – Ram Rod' seasoning and thoroughly coat the lamb. Wrap in cling film and refrigerate overnight.
2
Setting Up the BBQ
- Prepare the Grill: Set up your ProQ Frontier with the optional rotisserie kit. Remember, without modifications, you can't use the lid with the rotisserie.
- Fuel: Use 'Big K – Binchotan Charcoal' for its long, clean burn. Once established, pour it into the ProQ charcoal basket.
3
Cooking the Lamb
- Secure: Attach the leg of lamb to the rotisserie rod and secure it firmly.
- Monitor: Insert a Meater probe to track the internal temperature. Aim for a medium doneness of 57°C (135°F).
- Stacker: Start with a single stacker to help seal in the moisture. Once the internal temperature reaches 21°C (70°F), add a second stacker to lift the lamb away from the heat.
4
Basting
- Mix Baste: Combine olive oil, melted ‘Sublime Butter – Pink Himalayan’, garlic paste, and lemon zest.
- Apply Baste: Every 20 minutes, baste the lamb using thyme sprigs for extra flavour.
5
Finishing Up
- Check Doneness: Ensure the lamb reaches the desired internal temperature. Verify temperatures in multiple areas to ensure even cooking.
- Rest: Remove the lamb from the rotisserie and cover loosely with foil. Let it rest for 30 minutes before carving.

Note

Alternative Fuels: While 'Big K – Binchotan Charcoal' is recommended, other high-quality charcoals can be used.
Extra Heat: For a spicier kick, add a pinch of chilli flakes to the marinade.

Keywords: rotisserie lamb, leg of lamb recipe, BBQ lamb, lamb roast, ProQ Frontier rotisserie

Read it online: https://www.smokeandsear.world/BBQ-recipes/rotisserie-leg-of-lamb/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.