Herb-crusted lamb with garlic, lemon and rosemary, slowly turned until browned outside and tender within.
Serves: 6–8
Prep: 25 minutes, plus marinating
Cook: 75–110 minutes
ROTISSERIE SETUP
Standard rotisserie rod with heavy-duty forks; tie a boneless leg into an even cylinder
INGREDIENTS
• 1 boneless leg of lamb, 1.8–2.2 kg
• 4 garlic cloves, crushed
• 2 tbsp chopped rosemary
• 1 tbsp dried oregano
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
METHOD
1. Mix garlic, rosemary, oregano, lemon, oil, salt and pepper. Rub over the lamb and marinate chilled for 4–12 hours.
2. Roll and tie the lamb at 4 cm intervals to make a compact, evenly shaped roast.
3. Prepare medium indirect heat, about 180°C. Centre and secure the lamb on the rod, then check that it turns without wobbling.
4. Cook with the lid closed until browned and the centre reaches your preferred doneness; for food safety, whole-cut lamb should reach at least 63°C and rest for 3 minutes.
5. Rest for 15 minutes, remove the string and slice across the grain.
FIRE NOTE
A small drip tray with water helps prevent smoking fat from becoming harsh.
Always use a reliable instant-read thermometer and follow the safety instructions for your BBQ and rotisserie equipment.