RobMcBBQ's Greek Rotisserie Lamb Leg – Hot & Fast Version
Rob Mc Murtrie
Ingredients for RobMcBBQ's Greek Rotisserie Lamb Leg – Hot & Fast Version:
Lamb:
- 4–5lb boneless lamb leg (Costco style, netted)
Injection:
- ½ cup fresh lime juice
- 2 tbsp olive oil
- 4 garlic cloves
- 1 tsp oregano
Binder:
- ¼ cup yellow mustard
Rub:
- ¼ cup Greek seasoning
Baste:
- ½ cup olive oil
- Juice of 2 lemons
- 3 garlic cloves, minced
- 1 tbsp oregano
- Salt (to taste)
Steps for RobMcBBQ's Greek Rotisserie Lamb Leg – Hot & Fast Version:
- Inject the lamb the night before or at least 2–3 hours ahead.
- Apply mustard binder and a heavy coat of Greek seasoning right before cooking; keep the roast netted or tied tightly for balance.
- Preheat the kettle grill to about 400°F (205°C), banking coals to one side or using a full ring if your rotisserie sits high enough; vents wide open.
- Mount the lamb on the rotisserie spit, place a drip pan underneath (optional: add chopped onion and a splash of water or wine), and start spinning. For this, I used the Lifespace Ultimate 22" Kettle Grill Spit Roast Bundle Kit & Accessory Bundle.
- Cook for 1½–2 hours total:
- First 30–40 minutes: do not touch; let the crust form.
- After 40 minutes: baste every 10–15 minutes with the lemon–olive oil mixture.
- Target internal temps: 130–135°F for medium-rare; 135–140°F for medium.
- For extra char, open the lid during the last 5–10 minutes and let the lamb take on a bit of direct heat, watching closely for flare-ups.
- Rest the lamb 15–20 minutes, tented loosely.
- Slice thin against the grain using the Lifespace 12" Slaughter Carving Knife in Gift Box and finish with a drizzle of the baste and a pinch of coarse salt.