I’ve thought carefully on whether to post the recipes from this past Easter in clusters or individually. I’ve chosen the latter for the simple reason of keeping the clarity of recipes in the archives of the blog and to make them easier to search for.
You might get a flurry of posts from me in the coming days and I think all deserve your attention. These are some classics coming up…bookmark, print, save, share and ultimately…cook’em up!
First up is the rotisserie leg of lamb. I was very pleased with how this turned out because I didn’t have to worry about piercing the spit through the leg. The bone structure of the lamb leg makes this task a tricky one.
Instead, the boys over at Kostas Meat Market were kind enough to crack back the shank portion of the leg, fold it over to abut the thigh portion of the leg and then secure the two portions of the leg of lamb with butcher’s twine.
This method allows for more evening cooking, you now have a safe hole to pass your spit/rod through and the method is easily relayed to your butcher or completed by yourself.
To roast a leg of lamb you will need either a souvla or Greek-style spit rotisserie that’s usually reserved for whole lambs or your gas grill, equipped with an electric rotisserie.
When I bought my gas grill, I immediately also bought the accompanying rotisserie as I also like roasting numerous chickens or even a prime rib on the rotisserie.
However, today the focus is on the leg of lamb. It’s roasted in a very simple manner with few ingredients…salt, pepper, fresh garlic and a “ladolemono” which is a baste of olive oil, lemon juice and dried Greek oregano.
Keeping in mind that Greeks prefer their lamb well-done, this method satisfies those tastes so…if you prefer a rare or pink leg of lamb, I suggest roasting your lamb in the oven to desired doneness.
Rotisserie Leg of Lamb
1 long-cut (shank and whole thigh) bone-in leg of lamb
(I used a local Ontario lamb)
ground black pepper
5-6 cloves of garlic, cut into slivers
1/2 cup of olive oil
1/4 cup fresh-squeezed lemon juice
2 tsp. dried Greek oregano
- Instruct your butcher(or do it yourself) to crack the joint of the lamb where the shank and thigh meet. Bend the shank portion back towards the thigh and secure the two leg parts tightly with butcher’s twine. Rinse and pat-dry your leg.
- Using a sharp kitchen knife, pierce a part of the lamb with it and while the knife is still in the meat, bend the knife to make a small opening and then quickly insert your sliver of garlic. Repeat until the entire area of your lamb has been studded with slivers of garlic.
- Generously season your lamb leg with salt and sprinkle some black pepper all over.
- Secure your leg of lamb onto the rotisserie rod and pre-heat your gas grill to 325-350F. If using a charcoal rotisserie, your spit should be set at a higher level and you should be able to place your hand over the coals and count to about 4 or 5 “steamboats”.
- Place your lamb on the rotisserie and if using a gas grill, a drip pan with some water in it will prevent any flare-ups. Have some extra water at hand to replenish the water when it evaporates.
- Slow roast your lamb for about 3 to 3 1/2 hours and when you start to see it develop a deep brown, gorgeous roasted colour, you may turn up the heat (lower the lamb if using a charcoal pit) and start basting the lamb (occasionally) with the “ladolemono”.
- Your leg of lamb will be done when dark brown, crispy on the outside but still moist, with parts of the leg bone exposed. Carefully remove your leg of lamb. I take the rotisserie off the gas grill, place on a large baking tray and allow to rest in the kitchen, tented for about 30 minutes.
- Carve your leg of lamb, squeze some lemon juice over the meat and sprinkle some dried Greek oregano over it. Serve.
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