Garlic Herb-Stuffed Rotisserie Leg of Lamb

A leg of lamb sliced showing perfectly cooked slices.

Tender, juicy, and flavorful, this herb-stuffed rotisserie leg of lamb delivers classic garlic, mustard, and fresh herb flavors in every slice.

5 from 2 votes

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Prep Time 30

Cook Time 1 30

Additional Time 10

Total Time 2

Course Lamb

Cuisine American

Servings servings

Calories 86 kcal

Equipment

Ingredients

1 3 ½ to 4 pound boneless leg of lamb
Stuffing
Salt and freshly ground pepper
6 cloves garlic finely minced or pressed
¼ cup whole grain mustard
¼ cup Dijon mustard
2 tablespoons finely minced fresh rosemary
2 tablespoons minced fresh marjoram or oregano or combo of both
1 tablespoon minced thyme
Rub
¼ cup extra virgin olive oil
1 teaspoon minced fresh garlic
1 tablespoon garlic salt
1 teaspoon Kosher Salt
Fresh coarse ground black pepper

Instructions

Remove the netting from the leg of lamb.
Open it up and using a sharp knife, cut the thicker parts of the lamb to create flaps, opening them to form a flatter, more even piece of meat. It does not need to be perfectly even, but aim for similar thickness throughout. If needed, lightly pound with a heavy meat mallet (not the tenderizer side).
Season well with salt and freshly ground pepper, then using a knife or a garlic, press spread the garlic evenly over the meat.
Mix the mustards together. Spread evenly over the inside of the meat.
Sprinkle the rosemary evenly over, then add the marjoram/oregano and thyme.
Roll up tightly and tie with the butcher's string at 1-inch intervals.
If time allows, cover the roast with plastic wrap and place in the refrigerator a few hour or even overnight to allow the flavors to blend.
Stick the spit through the center of the meat and secure both ends of the rotisserie.
Rub the meat with olive oil and fresh garlic, then season with the garlic and regular salt along with a good amount of coarsely ground black pepper.
Allow to come to room temperature, about 30 minutes.
While waiting for the meat to come to room temperature, prepare your grill for indirect heat. Place the drip pan where the meat will be; and heat to 375°F.
When the meat and grill are ready, place the spit into the rotisserie turner, and turn on - shut the lid to the grill and cook for about 1½ hours, or until the internal temperature reaches 135–140°F for medium-rare.
Remove to a serving platter and allow to rest for about 10-15 minutes (a larger roast will take a bit more time standing).
Cut into thin slices and serve.

Notes

While using a rotisserie is the best method to cook this stuffed leg of lamb, it could also be make in the oven. Roast on a rack at 375°F until the internal temperature reaches 135–140°F, about 60–75 minutes, depending on thickness.

Nutrition

Serving: 4 ouncesCalories: 86kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 7mgSodium: 818mgFiber: 1gSugar: 3g

Keyword BBQ, fresh herb stuffed, leg of lamb, rotisserie

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