Rotisserie Lamb
Juicy, smoky lamb roasted over an open fire until charred and tender. A simple, rustic dish that brings the taste of a wood-fired feast to your table.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 45g
Ingredients
- 2 lb lamb leg or shoulder, boneless
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Rub the 2 lb lamb with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Let it sit while you prepare the fire.
- 2
Build a medium-hot fire with wood or charcoal, and set a rotisserie spit or grill grate about 6 inches above the coals.
- 3
Secure the lamb on the spit or place it on the grate. Cook over the fire, turning occasionally, until the outside is deeply browned and charred in spots, about 20-25 minutes for medium-rare.
- 4
Check doneness: the internal temperature should read 130°F for medium-rare, or the meat should feel firm yet springy when pressed. If you like it more done, cook 5-10 minutes longer.
- 5
Remove the lamb from the fire and let it rest for 5 minutes before slicing against the grain. Serve hot with any pan juices.
Tools you’ll need
- Rotisserie spit or grill grate
- Meat thermometer
- Tongs
- Cutting board
- Knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
