Description
Rotisserie Whole Leg of Lamb with Orange and Fennel Dry Brine recipe - impress your guests with a whole, bone-in leg of lamb on your grill's rotisserie.
Ingredients
Scale
- 8-pound bone in leg of lamb
Fennel rub
- 1 1/2 tablespoons Kosher salt
- Zest of 1 orange
- 2 teaspoons fennel seed, coarsely ground
- 1 teaspoon fresh ground black pepper
- Orange-Garlic baste:
- 1/4 cup olive oil
- Juice of 1 orange
- 1 clove garlic, minced or pressed through a garlic press
Instructions
- Dry brine the lamb: Two to twenty-four hours before cooking, mix the rub ingredients in a small bowl. Season the leg of lamb with the rub, working it into any natural seams in the meat. Put the roast on a rack over a roasting pan or baking sheet. If seasoning more than two hours ahead of time, store uncovered in the refrigerator.
- Truss and spit the lamb: Two hours before cooking, remove the leg of lamb from the refrigerator. Truss the lamb, then skewer it on the rotisserie spit, securing it with the spit forks. Let the lamb rest at room temperature until the grill is ready.
- Make the baste: Whisk the orange-garlic baste ingredients in a small bowl.
- Set up the grill for indirect medium heat: Set the grill up for indirect medium heat with the drip pan in the middle of the grill grate.
- Rotisserie cook the lamb: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the leg of lamb. Close the lid and cook the lamb until it reaches 130*F in its thickest part for medium, about 1 1/2 hours. (Cook to 115*F for rare, 120*F for medium-rare.) During the last 15 minutes of cooking, brush the leg of lamb with the orange baste every five minutes.
- Serve: Remove the leg of lamb from the rotisserie spit and transfer to a platter. Be careful - the spit and forks are blazing hot. Remove the twine trussing the roast. Let the lamb rest for 15 minutes, then carve and serve.
- Prep Time: 0 hours
- Cook Time: 1 hour 30 minutes
- Category: Rotisserie
- Cuisine: American