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Rotisseried Leg of Lamb with Lemon and Butter-Greece

Rotisseried Leg of Lamb with Lemon and Butter-Greece Categories: Import|Barbecue|Steven Raichlen
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Preparation time:
Total time:
Source: Steven Raichlen

For the Lamb and Marinade:
    1 tablespoon  kosher salt
    1 tablespoon  white pepper
    1 tablespoon  oregano
    1  leg lamb, boned and butterflied (3 1/3 to 4 pounds after boning), trimmed of any papery skin.
    1  lemon, cut in half
    6 tablespoons  unsalted butter, at room temperature
For the Basting Mixture:
    ½ cup  olive oil
    ¼ cup  lemon juice, freshly squeezed
    ¼ cup  dry white wine
    2 cloves  garlic, minced
    2 teaspoons  dried oregano, preferably Greek
    1 teaspoon  black pepper

Combine the salt, pepper, and oregano in a small bowl. Open out the butterflied leg of lamb on the work surface so the inside is up and sprinkle with on third of the spice mixture. Squeeze the juice from one lemon half over the meat, then cut the used lemon half into quarters. Set the pieces aside while you rub the surface of the lamb with 3 tablespoons of the butter, then scatter the pieces on top. Fold the lamb back into its original cylindrical shape an tie it at 1 inch intervals with butcher’s string. Place on a baking sheet cover loosely with plastic wrap, and let marinate, in the refrigerator, for 4 to 6 hours.

Set up the frill fro rotisserie cooking and preheat to high.

When ready to cook, skewer the lamb roast lengthwise on the spit and rub all over with the cut side of the second lemon half and the remaining 3 tablepoons butter. Add another generous sprinkling of the spice mixture. Atttach the spit to the rotisserie mechanism, cover, and let the meat start rotating.

Meanwhile, prepare the basting mixture. Combine the oil, lemon juice, wine, garlic, oregano, and pepper in a medium nonreactive bowl and whisk to mix.

After the meat has been rotating 15 minutes, re-stir the basting mixture and brush it all over the lamb, using a long-handled basting brush. Cook the lamb until crusty and brown on the outside and done to taste, 1 to 1 ½ hours; and instant-read thermometer inserted in the thickest part o the roast will register 170 for medium. Uncover the grill to brush the lamb every 15 minutes with the basting mixture. Reseason with spice mix from time to time. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals per side after 1 hour.

Transfer the roast, on the spit to a cutting board. Extract the spit and let the roast rest for 10 minutes. Remove the string before slicing

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