Rotisserie Leg of Lamb on the Big Green Egg
A beautiful piece of lamb left to turn on a spit directly above the coals, then served with a wintery twist on a classic salsa verde. The window in which lamb leg goes from perfectly pink to slightly overdone is a small one, so it’s even more important than usual that you cook to temperature rather than time.
SET UP YOUR EGG
Set the EGG for direct, rotisserie cooking at 350ºF/180ºC.
Place the Rotisserie Ring on the EGG and plug in the motor.
Load and light the EGG.
Now prepare your lamb to fit onto the spit.
Remove the top fork from the spit.
Following a line parallel to the bone, push the spit into the thickest part of the meat and thread it down to the bottom fork.
Return the top fork to the spit and push it into the lamb.
Make sure the lamb is in the centre of the spit so it can turn in the rotation grooves.
Tighten both wing screws.
Stab small holes evenly around the leg of lamb and stuff them with rosemary and whole garlic cloves.
Burp and open the Dome, insert the spit into the motor and switch on the Rotisserie. As it rotates, drizzle olive oil and sea salt all over the lamb. Close the Dome. The lamb should take 25 minutes per pound to reach an internal temperature of 125°F for medium rare.
Remove the lamb from the rotisserie once cooked. Wrap in foil and rest for around 15-20 minutes.
Slice the lamb and drizzle over a good amount of the salsa verde. We recommend serving with roast potatoes and greens.
- Lamb leg, on the bone
- 4 sprigs of rosemary
- 1-2 bulbs of garlic, cloves left whole
- Sea salt
- Olive oil