Greek Rotisserie Lamb Leg with Zesty Lemon Baste
Experience the vibrant flavors of Greece with this Hot & Fast Greek Rotisserie Lamb Leg. Infused with fresh lime, aromatic garlic, and fragrant oregano, this succulent lamb is perfectly complemented by a zesty lemon baste that keeps it moist and flavorful. Ideal for your next BBQ dinner, this dish will impress family and friends alike!
- Author
- RobMcBBQ
- Prep Time
- 20 minutes
- Cook Time
- 120 minutes
- Servings
- 6
- Cuisine
Greek
Ingredients
- 4-5 pounds boneless lamb leg, netted
- 1/2 cup fresh lime juice
- 2 tablespoons olive oil
- 4 garlic cloves, peeled
- 1 teaspoon oregano
- 1/4 cup yellow mustard
- 1/4 cup Greek seasoning
- 1/2 cup olive oil
- 2 lemons, juiced
- 3 garlic cloves, minced
- 1 tablespoon oregano
- Salt
Directions
- Preheat your rotisserie grill to medium-high heat, around 400°F (200°C).
- In a blender, combine the fresh lime juice, 2 tablespoons of olive oil, 4 peeled garlic cloves, and 1 teaspoon of oregano. Blend until smooth to create the injection marinade.
- Using a meat injector, inject the marinade evenly throughout the lamb leg, focusing on the thicker parts for maximum flavor.
- Rub the lamb all over with 1/4 cup of yellow mustard to help the seasonings adhere. Then, generously coat it with 1/4 cup of Greek seasoning, ensuring it is evenly covered.
- Secure the lamb leg onto the rotisserie spit, making sure it is tightly netted to prevent it from falling off during cooking.
- In a small bowl, whisk together 1/2 cup of olive oil, the juice of 2 lemons, 3 minced garlic cloves, 1 tablespoon of oregano, and salt to taste to create the baste.
- Place the lamb on the grill and start the rotisserie. Cook for approximately 1.5 to 2 hours, basting the lamb every 20-30 minutes with the lemon baste. The lamb is done when it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Adjust cooking time as needed based on your desired doneness.
- Once cooked, carefully remove the lamb from the spit and let it rest for 10-15 minutes. This allows the juices to redistribute for a moist and tender finish.
- Slice the lamb against the grain and serve hot, drizzled with any remaining baste.