Roasted Rotisserie lamb recipe [Greek-Style Rotisserie Lamb] (2024)

This Rotisserie lamb is marinated in rosemary and garlicwhich compliments the rich, earthy flavor of the meat. Cooking lamb over the rotisserie evenly roasts and self-bastes the meat to absolute tender and juicy perfection. Instructions for both the electric and grill rotisseries are included.

Roasted boneless leg of lamb can seem a little daunting if you have never tried it before. The rotisserie evenly roasts and bastes large cuts of meat to tender and juicy perfection. It’s so easy you don’t even need a roasting pan [paid link]!

Just load the spit and let the rotisserie do the rest! I used my tabletop rotisserie but you can achieve these same results from your grill rotisserie as well. I’ve included instructions for both versions. This is my favorite lamb recipe!

This boneless lamb is much easier to slice and serve than the bone-in version and cooks more evenly. If you cannot find a boneless leg of lamb, ask the butcher to remove the bone and tie it for you. Removing the bone allows for even cooking end to end.

How long to cook a lamb on a rotisserie?

On average, boneless rotisserie lamb needs about 13-15 minutes per pound for medium-rare or about 15-18 minutes per pound for medium when cooked at 350 degrees F.

Use the above cooking time as a guide. For the most accurate temperatures, use a digital kitchen thermometer [paid link] or another meat thermometer to measure the internal temperature of the meat. The thermometer should register 125 degrees F for medium-rare, 130 degrees F for medium, or 145 degrees F for well-done.

Allow the meat to rest for 15 to 20 minutes before slicing.

The rich, earthy flavor of lamb pairs well with the simple combination of seasoning. A marinade of lemon, garlic, rosemary, salt, and pepper is all that’s needed to achieve perfection.

Leftovers are great for sandwiches! Slice thinly and top with a dollop of tzatziki sauce, tomatoes, cucumbers, sweet onions, and crumbled feta on grilled flatbread. Another great use is as a topping for a salad topped with crumbled feta, Greek kalamata olives, and lemon vinaigrette.

What Ingredients are in Rotisserie Lamb?

Ingredients

• Boneless leg of lamb, 4 lbs
• Butcher’s twine or rotisserie bands
• Disposable foil pan (for grilling outdoors) or aluminum foil
• 1-gallonsize zip-top bag or container for marinating

For the Marinade:

• Fresh garlic
• Finely chopped fresh rosemary
• Extra-virgin olive oil
• Fresh lemon juice
• Fine Kosher salt
• Freshly ground black pepper
• Fresh lemon zest

How Do I prepare Boneless Leg of Lamb on the Rotisserie?

1. In a small bowl, whisk [paid link] together the marinade ingredients.
2. Place lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat the lamb. Marinade at room temperature for 1 hour. Remove the lamb from marinade and roll as tightly as possible and tie securely with butcher’s twine or rotisserie bands. This ensures the lamb cook evenly and holds its shape while roasting.
3. Cooking the lamb:
   1. For the Grill (See below for rotisserie instructions):
      1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate.
      2. Place the foil pan between the two piles of coals. Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Place on the grill, cover grill and cook at medium temperature.
   2. For the Electric Rotisserie:
      1. Position lamb onto the rotisserie spits through the center of the meat. There is no need to preheat the oven. Set the rotisserie to 350 degrees F. (Note: For the original Ronco brand rotisserie, there is no temperature setting, it’s a set constant temperature.)
      2. Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium.
      3. Use the times as a guide, for more accurate temperatures use the internal temperature registers 125 degrees F for medium-rare or 130 degrees medium or 145 degrees F for well-done on an instant-read thermometer inserted into the center of the roast. Keep in mind that the internal temperature will continue to rise as the meat rests.
      4. Remove roast to a cutting board [paid link] and allow to rest for 15 to 20 minutes before slicing to your desired thickness.

Sides for Roasted Lamb

After the preparation of the rotisserie lamb, the next big decision is what side dishes to prepare. Luckily, Lamb is pretty versatile and many sides can easily accompany this dish. We usually serve glazed carrots and roasted parmesan-ranch potatoes. However, this dish also goes perfectly with Broccoli-Cheese Mashed Potatoes or Garden Vegetable Rice.

If you’ve managed to save room for dessert after this hearty Rotisserie Lamb meal and you’re looking for something easy to prepare, check out these 20 No-Bake desserts from IAmBaker.

Rotisserie Boneless Leg of Lamb with Rosemary-Garlic Marinade

Ronda Eagle | Kitchen Dreaming

This Rotisserie Lamb is marinated in a Rosemary-Garlic Marinade which compliments the rich, earthy flavor of the meat. Cooking lamb over the rotisserie evenly roasts and self-bastes the meat to absolute tender and juicy perfection. Instructions for both the electric and grill rotisseries are included.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Resting Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine middle eastern

Servings 10 Servings

Calories 105 kcal

Equipment

• Gas or charcoal grill OR

• Electric Rotisserie Small Appliance OR

• Air Fryer with Rotisserie Function

• Large Bowl for Marinade

Ingredients

• 1 butterflied boneless leg of lamb , 4-5 lbs, trimmed of excess fat
• butcher’s twine or rotisserie bands
• disposable foil pan (for grilling)
• 1 gallon size zip-top bag

For the Marinade:

• 6 cloves garlic , minced
• 1 tablespoons finely chopped fresh rosemary
• 1/2 cup extra-virgin olive oil
• 1/4 cup (4 tbsp) fresh lemon juice
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon zest

Instructions

• In a small bowl, whisk [paid link] together the marinade ingredients.

• Place lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into a cylinder as tightly as possible and tie securely with butcher’s twine or rotisserie bands to help the lamb cook evenly and hold its shape while cooking.

Cooking the lamb:

For the Grill (See below for electric rotisserie instructions):

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate.

• Place the foil pan between the two piles of coals. Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Heat the grill to 350 degrees F.

  Place on the grill, cover grill, and cook until your desired internal temperature.

• Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium. Use the times as a guide, for more accurate temperatures use the internal temperature registers 125 degrees F for medium-rare or 130 degrees medium, or 145 degrees F for well-done on an instant-read thermometer inserted into the center of the roast.

• Remove roast to a cutting board [paid link] and allow to rest for 15 to 20 minutes before slicing.

For the Electric Rotisserie:

• Position lamb onto the rotisserie spits through the center of the meat.

• If the temperature setting is programmable, set your rotisserie to 350 degrees F.

  Note: on the Ronco Rotisserie, there is no temperature setting, it's a set constant temperature already programmed for you.

  Place a small pan or aluminum tray below to catch any oily drips.

  For the Ronco, I remove the slatted broiler tray topper and foil line just the bottom broiler pan for easy cleanup.

• Cook the lamb about 13-15 minutes per pound for medium-rare temperature or about 15-18 minutes for medium. For well done, use about 18-20 minutes per pound as your guide.

  Use the times as a guide, for more accurate temperatures use the internal temperature registers 125 degrees F for medium-rare or 130 degrees medium, or 145 degrees F for well-done on an instant-read thermometer inserted into the center of the roast.

• Remove roast to a cutting board [paid link] and allow to rest for 15 to 20 minutes before slicing.

Nutrition

Serving: 6ozCalories: 105kcalCarbohydrates: 2gProtein: 0gFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 466mgPotassium: 37mgFiber: 0gSugar: 0gVitamin A: 5IUVitamin C: 12mgCalcium: 9mgIron: 0.2mg

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