Rotisserie Leg of Lamb with flavors from Northern Africa.
- 3 to 4 pound Butt end leg of lamb, trimmed of excess fat
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 tablespoon kosher salt
Lemon and olive oil
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and Rub: Coarsely grind the spices in the rub, mix in the salt, then rub all over the roast, working the rub into any seams in the meat. Let the roast rest in the refrigerator for at least 4 hours, preferably overnight.
- Tie and rest at room temperature: 1 hour before cooking, remove the roast from the refrigerator. Truss the roast, tying it every 1.5 inches along the length of the roast Mix the lemon juice and olive oil, then rub all over the lamb. Run the rotisserie spit through the center of the lamb, aiming as close to the bone as you can.
- Prepare the grill: Set your grill up for rotisserie cooking at high heat. For my Weber Summit, this means turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners.
- Cook the lamb: Put the spit on the grill and start the rotisserie. Cook with the lid closed, until the lamb reaches 135°F in its thickest part for medium, about 1 hour. (Cook to 120°F for medium-rare, and 110°F for rare.) Start checking the lamb’s temperature at 30 minutes, and watch out for the bone and the spit – they can throw the reading off.
- Rest and carve: Remove lamb leg from the grill, and let rest at least 15 minutes before carving. Remove trussing string, carve into 1/4″ to 1/2″ thick slices, and serve.
- Category: Rotisserie
- Cuisine: Moroccan