Greek Style Rotisserie Boneless Leg of Lamb
Transform your next barbecue into a Mediterranean feast with this Greek Style Rotisserie Boneless Leg of Lamb recipe. Perfectly marinated in a fragrant blend of olive oil, garlic, fresh lemon juice, rosemary, oregano, and aromatic spices like cumin and coriander, this succulent lamb delivers vibrant, herbaceous flavors in every bite. Slow-cooked on a rotisserie for evenly tender results, the meat achieves a beautiful crust while staying juicy and flavorful inside. Ideal for medium-rare to medium doneness, this lamb is as versatile as it is delicious, pairing wonderfully with creamy Greek yogurt, fluffy pita bread, and a crisp, fresh salad. Whether you're hosting a dinner party or treating family to an elegant yet effortless meal, this show-stopping, Mediterranean-inspired dish is sure to impress. Keywords: Greek-style lamb, rotisserie leg of lamb, boneless lamb recipe, Mediterranean barbecue, easy lamb dinner.
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Recipe Information
Ingredients
- 4 pounds Boneless leg of lamb
- 0.25 cups Olive oil
- 6 pieces Garlic cloves, minced
- 0.25 cups Fresh lemon juice
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh oregano, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Plain Greek yogurt (optional, for serving)
- 6 pieces Pita bread (optional, for serving)
Instructions
Trim any excess fat and silver skin from the boneless leg of lamb. Roll the meat open to ensure it is an even thickness throughout.
In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, rosemary, oregano, cumin, coriander, paprika, salt, and black pepper.
Place the lamb in the bowl and massage the marinade thoroughly into the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat your rotisserie grill to medium-high heat, around 350°F (175°C). If you do not have a rotisserie setup, you can prepare this dish on a standard grill with indirect heat.
Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes prior to cooking.
Secure the lamb onto the rotisserie spit and tie it with butcher’s twine if necessary to ensure it remains compact and rotates evenly.
Place the spit on the rotisserie grill and start cooking. Cover the grill with the lid to maintain consistent heat and check occasionally to ensure even cooking.
Cook the lamb for about 75-90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer to monitor doneness.
Once cooked, remove the lamb from the rotisserie and let it rest for 15 minutes under loose foil to allow the juices to redistribute.
Slice the lamb into thin cuts and serve with optional sides like Greek yogurt, pita bread, or a fresh Greek salad.
Nutrition Facts
Calories |
5471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.8 g | 375% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1460 mg | 486% | |
| Sodium | 6851 mg | 298% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.3 g | ||
| Protein | 471.4 g | 943% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 7062 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
