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Lamb leg on the grill - Rotisserie gives the very best result!
Filled with delicious flavors and grilled to perfection!
Ingredients
Filling for leg of lamb
- 8 cloves garlic
- 2 pcs shallots
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 tsp pepper
- 1 handful fresh rosemary
- 1 dl olive oil
Equipment you need for this recipe
- Grill
- Rotisserie
- twine for food
- plastic wrap
- Aluminum pan
- hand blender
- thermostat
This time I bought a whole lamb leg and took out the legs and then filled them with delicious flavors that go perfectly with lamb. Cut lots of cuts in the meat so you can fill in the flavors in the largest possible part of the meat. Roll up tightly and tie together. Cover tightly in plastic and place in the fridge to marinate for 24 hours before we move the leg of lamb to the grill where it will be allowed to grill to perfection on a rotisserie.
Step 1
You can either buy boned lamb legs or a whole leg. I bought a whole leg and cut out the leg. Then I cut lots of large squares in the meat to get a lot of flavor into the meat.
Step 2
Put all the ingredients for the "filling" in a blender and run to a smooth mass. Spread this well over the whole meat and rub it in well.
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Step 3
Roll the leg of lamb tightly together and make sure that the skin lies on the outside of the roll. Tie tightly with food twine and roll tightly in plastic wrap. Leave the meat in the fridge for a minimum of 6 hours, but preferably overnight. This gives extra flavor!
Step 4
Cut off the plastic and stick the leg of lamb on the rotisserie. Squeeze together and tighten the screws that press and holds the meat tightly together. Remove the grill grids below where the meat is to be grilled and put in an aluminum pan. This receives the fat that flows down during grilling.
Step 5
How to grill a leg of lamb perfect? A rotisserie is magical and moves the meat around all the time. This makes the meat extra juicy, the meat is grilled more evenly and a grill crust that is absolutely fantastic! Time makes the meat more juicy. I recommend grilling on indirect heat at about 100-120 degrees in the beginning. Check the temperature along the way and when the meat approaches 65 degrees, I turn up to the maximum temperature lately. Then you get a perfect crust. Which internal temperature you choose determines how pink or overcooked the meat is. 65 degrees is pink, when you go over 70 degrees it is juicy, but approaches overcooked. On lamb legs, I think this is the best! Take the meat off the grill and let it rest for 20 minutes before cutting it up.
