This dish was written for SABER Grills by Chef Chris Koetke of Let’s Dish.
No matter how you cook it, a leg of lamb has the “wow” factor that you want dinner to have. It’s size is great for large gatherings, and it’s flavor is just impressive.
While there are a number of ways of to cook a whole leg of lamb, grilling on a rotisserie is simply perfect—and historical. For hundreds of years, larger pieces of meat were turned on a spit in front of a hot fire. Cooking a leg of lamb this way may be primitive, but it can easily be achieved on a gas grill with a rotisserie.
And on the SABER® grill with a SABER® rotisserie, it cannot be easier. Electricity turns the spit for you, and with the grill’s precise heat controls, you don’t have to worry about tending to a hot fire. The best part is that as the lamb cooks, bits of fat drip onto the grill grates, creating delicious smoke that will flavor the lamb as it cooks.
Tip: Use a SABER® EZ Temp Digital Thermometer to test the doneness of the lamb.
- Medium Rare – Cook to 135ºF, let rest and serve when internal temperature is 145ºF
- Medium – Cook to 155ºF, let rest and serve when internal temperature is 160ºF
- Well Done – Cook to 165ºF, let rest and serve when internal temperature is 170ºF
For the adults in the home, serve lamb with a bold red wine.
- 1 boneless leg of lamb
- 5 Tablespoons Dijon mustard
- 2 teaspoons dried oregano leaf
- 2 teaspoons dried thyme leaf
- 3 minced garlic cloves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 green onions, minced
- 1 bunch of parsley, minced
- Additional ground black pepper and salt for the exterior of the leg
- Most all boneless leg of lamb comes wrapped in a netting. Using a sharp knife, remove the netting.
- Most often the bone was previously removed from the lamb without cutting open the leg. Thus, you will need to cut open the leg so that it lies flat. This will require a number of cuts into the meat (but not through it) so that eventually it lies flat on the board, with the cut surface facing up. Be sure to butterfly open thicker parts of the leg.
- In a bowl, combine the mustard, oregano, thyme, garlic, salt and pepper. Rub the cut surface of the lamb with the mustard mixture. Then sprinkle the green onion and parsley over the mustard mixture.
- Roll up the leg so that it resembles the shape of the initial leg of lamb.
- To tie the leg, use butcher’s twine. Start by tying a loop around the leg lengthwise and parallel to the cutting board. When tying the knot, do not pull the string too taut. Then repeat with another lengthwise loop but this time the loop will be perpendicular to the cutting board. When tying the knot, do not pull the string too taut. Then, tie individual loops around the leg every 2 inches. These loops can be pulled rather taut to make the leg nice and tight.
- At this point, the leg can be wrapped in plastic wrap and refrigerated for 12 hours to improve the flavor. This step though is not mandatory.
- Season the outside of the leg with salt and pepper. Secure the leg on the rotisserie.
- Place the rotisserie on the Saber grill over medium heat. Cook it until it reaches an internal temperature of 125° F using an instant read thermometer. This temperature will yield a medium rare roast and will take between 45-70 minutes, depending on the size of the leg and the outside temperature.
- Remove the lamb from the grill. Let rest 15 minutes in a warm place. This resting period is crucial to a perfectly cooked roast as this allows the juices to spread evenly throughout the roast.
- Remove the rotisserie rod.
Rub inside surface of lamb with seasoning, onions and parsley.
Rull lamb up.
With twine, tie lamb.
Insert leg of lamb onto spit and insert forks to hold in place.
Place spit on the grill.
Grill until desired doneness.