YIELD:
10 servigs approximately
PREP TIME:
Not specified
COOK TIME: 2 HOURS
INGREDIENTS
boneless leg of lamb 5 - 10 pounds
½ cup extra virgin olive oil
½ cup apple cider vinegar
1 tablespoon balsamic vinegar
1 cup lemon juice
6 cloves of garlic
6 sprigs of fresh rosemary
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon Chinese-style dried mustard
1 teaspoon dried ginger
1 tablespoon black pepper
1 tablespoon of coarse Kosher-style salt
DIRECTIONS
Prep Time: 10 hours
Cook Time: 2hr
:
Remove lamb roast from the refrigerator and place on platter - Set aside to allow it to reach room temperature.
Place remaining wet Ingredients in small saucepan and bring to boil, cover and let simmer until needed.
Mix dry Ingredients in a bowl to evenly distribute and then rub over lamb.
Place lamb on rotisserie skewer – you may need to either reposition the cloves of garlic or add new ones.
Stuff the sprigs of rosemary down alongside the spit along with the garlic.
Place roast on pre-heated grill over drip pan per manufacturers’ instructions.
Pour marinade from sauce pan into drip pan, along with enough water to a level of approximately 1.2 inch in drip pan.
Cook on high for 10 – 15 minutes.
Reduce temperature to low and cook approximately 20 minutes per pound, brushing with remaining marinade from drip pan every 1/2 hour, until internal temperature registers just under 160F for well done, 140F for medium (pink) and 130F for rare (red)
(NOTE: During the last 5-10 minutes you may wish to place a remaining sprig of rosemary on the grill to “smoke” the surface of the lamb roast
Remove from heat and cover with aluminum foil, allow to rest approximately 20 minutes. (it will continue to cook)
Remove from spit and cut into thin slices.