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Herb Stuffed Leg of Lamb

Herb Stuffed Rotisserie Leg of Lamb

Tender, juicy, and flavorful leg of lamb is the result of this recipe.
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Prep Time 15 mins
Cook Time 1 hr 30 mins
Additional Time 10 mins
Total Time 1 hr 55 mins
Course Lamb
Cuisine American
Servings 10 -12 servings
Calories 86 kcal


  • 1 3 ½ to 4 pound boneless leg of lamb
  • For the 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
  • For the Rub
  • ¼ cup extra virgin olive oil
  • 1 - 2 teaspoons minced fresh garlic
  • 1 tablespoon garlic salt + 1 teaspoon regular salt
  • Fresh coarse ground black pepper
  • Additional Equipment
  • A covered grill with a rotisserie*
  • 6 - 8 pieces of butcher's twine cut into 12-inch lengths
  • A drip pan to catch juices


  • Remove the netting from the leg of lamb. Open it up and using a sharp knife, cut the thicker parts of the lamb open to make flaps; open them up to make a flat, more even piece of lamb (it may not be entirely even, but try to get it as close to the same thickness throughout - you can also use a heavy meat mallet, not a tenderizer, to lightly pound the meat to an even thickness after you butterfly). Season well with salt and freshly ground pepper, then using a knife, or the garlic press spread the garlic evenly over the meat. Mix the mustards together and spread evenly over the inside of the meat. Sprinkle the rosemary evenly over, then the marjoram/oregano and thyme. Roll up tightly and tie with the butcher's string at about 1-inch intervals. 
  • 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 off-set 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 1 ½ hours, or until the internal temperature reaches 135°F to 140°F for medium-rare. Remove to a serving platter and allow the meat to rest for about 10 minutes. Cut into thin slices and serve.


While using a rotisserie is the best method to cook this stuffed leg of lamb, it could also be make in the oven.


Serving: 1gCalories: 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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