Rotisserie Roasted Red Wine & Herb Leg of Lamb
Roasted leg of lamb is a real show stopper for special occasions and festive meals. Rotisserie roasting a leg of lamb over hot coals will make your leg of lamb it even better. Because as the fat renders, it continuously bastes the roast.
For the lamb
For the herb and wine Paste
cup olive oil
cup flat leaf parsley
cup fresh oregano
cup red wine
tablespoons garlic paste or 6 garlic cloves, finely minced
tablespoon fresh lemon juice
teaspoon kosher salt
teaspoon black pepper, coarsely ground
teaspoon ground coriander
For the Tzatziki Sauce
cups Greek yogurt
cup cucumber seeded, peeled and minced
tablespoon garlic paste, or 3 garlic cloves, finely minced
tablespoon red wine vinegar
teaspoons fresh dill weed
kosher sale to taste
Leg of Lamb
Allow about 1/2 pound, pre-cooked weight, per guest.
Make the herb and wine paste. Place all ingredients in a blender or food processor and blend until combined into a thin paste.
Use half of the paste and cover the leg of lamb. Allow to rest at room temperature for 1-2 hours. Reserve the rest of the paste for later.
Hot Tip: Make sure to get into all nooks and crannies.
Make the tzatziki sauce. Mix the tzatziki sauce ingredients together and refrigerate for 1 hour before serving.
Preheat your grill to medium-high heat with an indirect set up so that the hot coals or lit burners are not directly below where your meat will be placed.
Spear the rotisserie rod through the leg of lamb lengthwise, trying to keep it as centered as possible. Place the rod and lamb on the grill and adjust the rotisserie tines to secure the lamb tightly. Make sure that your lamb is not placed directly over the heat of the coals or lit burners. Close the lid and allow the roast to cook for 30 minutes.
Baste the lamb with the remaining red wine and herb paste. Continue cooking until the roast reaches an internal temperature of 135°F for medium rare.
Hot Tip: This should take anywhere from 20 more minutes (50 minutes total) for smaller roasts to 45 more minutes (1 hour 15 minutes total) for larger roasts.
Allow the lamb to rest on a raised cooking rack for 5 minutes. Slice and serve with the tzatziki sauce.
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